Baked Soft-Ripened Cheese with Rum-Soaked Dried Fruits

The best thing about this simple appetizer is that it tastes as good as it looks. Soaking the fruit in rum before using them adds an extra flavor that brings out the unctuousness of the cheese. I used apricots because I live in an apricot-growing and -drying region, but other dried fruits such as pears, peaches or nectarines could be used instead, and currants or black raisins used instead of sultanas.
By | December 01, 2014


Combine the raisins and minced apricot in a bowl with the rum, cover and let stand for 24 hours at room temperature. Drain, reserving the rum, which is now sweetened with the flavor of the fruit, for another use. Pat the fruit dry.

If the cheese has a crust, trim the sides and top. Pat the dried fruit on to the top and sides of the cheese, pressing them to make sure they adhere. Place in refrigerator and chill for 15 minutes.

Place the cheese on a foil-lined baking sheet and place in the middle of the oven and bake until warm all the way through, about 10 minutes. Remove to serving plate and serve immediately.

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  • ¼ cup sultana raisins
  • ¼ cup raisons
  • 1 dried apricot, minced
  • ½ cup rum
  • 1 triple cream cheese, 3-inch to 3½-inch diameter, and approximately 2 inches high, such as Explorateur, Boursault or similar
  • Preheat oven to 425°F.
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