Baked Soft-Ripened Cheese with Dried Fruits

Name: Baked Soft-Ripened Cheese with Dried Fruits
Yield: Serves 4–6
Ingredients: ½ cup (4 fl oz/125 ml) dark or light rum; 1 round or wedge of soft-ripened cheese (see note), about 3 inches (7.5 cm) in diameter and 2 inches (5 cm) thick; 1 baguette, sliced, for serving; 2–4 dried apricots, minced; ¼ cup (1½ oz/45 g) golden raisins

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Triple-cream cheeses like Explorateur, Délice de Saint-Cyr, or Boursault are fantastic when baked. Soaking the accompanying fruit in rum adds flavor and brings out the tanginess of the cheese. I live in an apricot-growing region, but dried peaches, pears, or nectarines would be good, too.

Ingredients

¼ cup (1½ oz/45 g) golden raisins
¼

Starter
Vegetarian

Method

In a bowl, combine the raisins and apricots with the rum, cover, and let stand for 24 hoursat room temperature.

Drain, reserving the rum, now sweetened with the flavor of the fruit, for another use. Pat the fruit dry. Place the cheese in a small baking dish. Mound the plumped fruits on top of the cheese, pressing them to make sure they adhere, and around the sides. Refrigerate for 15 mi