Sweet Peach Brie with Berries (on the campfire)

Have you ever topped your Brie with sweet peaches and berries?

There are so many recipes out there for toppings on brie. Some of them are quite elaborate. Most of them are extremely tasty. But seriously. Sometimes simple is best. If you can find some juicy ripe peaches and some fresh black or blueberries, you have the makings of a phenomenal topping for a wheel of brie.

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Does it have to be “on the campfire?” Definitely not! So many of our “camping” recipes can easily be made over a fire, on the grill, or even in the oven if your plans must change. This means that even if you are camping somewhere in which you can’t have fire, or if it is pouring down rain, as long as you have another heat source, we encourage you to try any of our many tasty camping recipes.

What we love about Sweet Peach Brie:

• Fresh fruit flavors
• Cook over firepit, on a grill, or in the oven
• Short list of ingredients

The Ingredients for Sweet Peach Brie:

• Olive Oil
• Brie
• Fresh Peaches
• Fresh Berries
• White Balsamic Vinegar (optional)
• Baguette

The Process for making Sweet Peach Brie:

1. Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
2. (Optional) Preheat your cast iron skillet over the fire while getting your supplies ready.
3. Chop your peaches and put in a bowl with the berries. Marinate in some white balsamic vinegar for 10-15 minutes.
4. Drizzle olive oil in the bottom of your cast iron skillet.
5. Place wheel of brie in the middle of the skillet and top it with the fruit, allowing them to spill around the sides as well.
6. Set the cast iron skillet on a grate over the fire and allow it to cook until the brie has puffed up and the fruit has cooked (roughly 20 minutes).
7. Pull the skillet off the fire and allow to cool slightly.
8. Serve with baguette slices.

FAQ:

Q: What is brie?

A: Brie is a soft cow’s milk cheese from the French region of Brie. It has a pale color with an edible rind of white mold. The taste can be described as being a “fruity hazelnut” and for straight eating it pairs well with Champagne, red Bordeaux, or Burgundy wines.

Q: Are there substitutes for brie?

A: Yes, camembert is probably the easiest choice if you are looking for a substitute. It is also a soft cheese from France, albeit a bit spicier. Another cheese is reblochon although I don’t see it very often. It too comes from France and is made from cow’s milk. Last suggestion, although we have not personally tasted it, would be coulommiers. Some say it is brie’s ancestor.

Q: How should I store brie before using it?

A: Because brie is a soft cheese bacteria can spread rapidly if left out for too long. Refrigerate it immediately after purchase and keep at a temperature of 39 degrees F. or lower. You will also want to keep it tightly sealed. And, if there are any leftovers, make sure to store them properly or toss them if you aren’t sure. No one wants food poisoning on a camping trip!

Q: We don’t like peaches and/or berries. What other fruits can we use?

A: We recommend any fruit that is in season and looks good to you is worth trying. If you like one but not the other, just use the one you like. Peaches pair well with basil. Blueberries are tasty with rosemary.

We have enjoyed cranberries in the winter, raspberries in the spring, roasted strawberries in the summer, and apples & pears in the fall. The only one we have tried which we have not used again was pineapple. There was nothing wrong with it, we love pineapple. It just wasn’t our favorite.

Q: Have you ever paired your fruit with nuts? What about a bread bowl or puff pastry version?

A: We have done both. We tend to not do so while camping because we are trying to keep these recipes simple. But when we are eating at home we love to indulge in more elaborate recipes.

General Tips for Type of Cooking in Cast Iron:

• Start your fire early! You want to be cooking on coals as they are a more reliable heat source for controlling your temperatures.
• Use indirect heat when possible. Again, we are looking for even heat, not one which fluctuates wildly.
• Preheat if feasible. Just like preheating an oven, preheating your cast iron will help your food cook evenly.
• Elevate your cookware. Doing this allows for airflow around your dish, just like your oven at home. If your campsite doesn’t have an existing metal grate to use, you can always try rocks that are heat safe. We always carry a grate with us for exactly this purpose.
• Don’t forget to keep it clean! There is nothing worse than pulling out your cast iron cookware at the campsite to find it was put away dirty.

Equipment Needed:

• Cast Iron Skillet: Ours is an 8 inch from Lodge and we love it. It is perfectly sized for a small wheel of brie and assorted toppings.
• Cutting board and knife: We use this to cut up any toppings we want to surround the brie. Then, after a quick clean, it is ready to use as a surface for holding the cooked brie while indulging.
• Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.

More Brie Recipes to Enjoy:

• Baked Brie with Cranberry Compote
• Boozy Campfire Brie
• Caprese Brie

Perfect for dessert, Sweet Peach Brie takes advantage of in-season fruit.

Brie is one of the most versatile cheeses. We eat it as an appetizer, as a (not so healthy) dinner, and even for dessert. This dessert recipe is one of our favorites. What is your favorite way to enjoy a wheel of brie? Tag us on Instagram @campinganswer or send us an email at campinganswer at gmail dot com and let us know. Go on, make us drool…