- 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.
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.