Smoked Brie with Raspberry Balsamic Syrup

For Smoked Brie with Raspberry Balsamic Syrup, prepare a two-zone broiler for medium heat (175-230 °C). In a small heavy-bottomed saucepan, stir jam with 2 tbsp. vinegar and 2 tbsp. water over medium-high heat until smooth. Bring to a boil and reduce to syrupy consistency in 2-3 min.

The mixture should be thick but still liquid, it will thicken further as it cools. Remove the pot from the heat and set aside at room temperature.

Place the drained smoking board over direct, medium heat and close the grill lid. When the board begins to smoke and is charred after about 6 minutes, place it on a heatproof surface with the charred side up and place the two cheeses in the center of the board.

Drain the smoking chips, spread them on the embers, and close the grill lid. As soon as smoke appears, place the board over indirect medium heat and smoke the cheeses with the lid closed for 15-17 minutes, until they are nice and soft inside and their rinds are golden brown. Remove the board from the grill and place on a heatproof surface.

Mix the syrup with the remaining 1 tablespoon vinegar, it should then have the consistency of slightly runny jam. Spoon the syrup over the warm cheeses and serve Smoked Brie with Raspberry Balsamic Syrup directly on the board with the crackers.

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