Triple-cream cheeses like Explorateur, Delice de Saint-Cyr or Boursault are fantastic when baked. Here, we serve the warm, gooey cheese with fruit soaked in rum, which adds flavor and brings out the tanginess of the cheese. Dried apricots, peaches, pears and nectarines are all delicious in this recipe; you could also try other cheeses, such as Brie, Camembert or Brillat-Savarin.
Baked Soft-Ripened Cheese with Dried Fruits
1/4 cup (1 1/2 oz./45 g.) golden raisins
1/4 cup (1 1/2 oz./45 g.) dark raisins
2-4 dried apricots, minced
1/2 cup (4 fl. oz./125 ml.) dark or light rum
1 round or wedge of soft-ripened cheese, about 3 inches (7.5 cm.) in diameter and 2 inches (5 cm.) thick
1 baguette, sliced, for serving
In a bowl, combine the raisins and apricots with the rum, cover and let stand for 24 hours at 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 minutes. Preheat the oven to 425ºF (220ºC).
Bake until the cheese is warmed through, about 10 minutes. Serve at once, accompanied by the baguette slices. Serves 4-6.
Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.
