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© Meredith Corporation. All rights reserved. Used with permission.
Soak cedar plank overnight in enough water to cover (weight plank down to keep it submerged during soaking).
In a medium stainless-steel, enamel or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, onion, ginger, chili powder and curry powder. Bring to a boil; reduce heat. Simmer, uncovered, for about 45 minutes or until thickened, stirring frequently.
Prepare a charcoal grill (with a cover). Heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off the cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)
Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.
To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.