Brillat Savarin baked with Boozy Fruit
Who needs dessert?
Who needs dessert?
Ingredients:
- 1 Brillat Savarin IGP
- OR Le Dauphin Petit Double-Crème
- ¼ cup sultanas
- ¼ cup raisins
- 2 dried apricots, chopped
- 2 dried peaches, chopped
- ½ cup good, dark spiced rum
Method:
- Place the dried fruit in a bowl, add the spiced rum, cover with cling film and rest for 24 hours at room temperature.
- Drain the fruit & reserve rum (and, if you’re in the mood, drink the deliciously sweetened rum).
- Wrap the bottom of the box tightly in foil, top the cheese with the soaked fruit and perhaps even a splash of the rum.
- Bake for about 15 minutes in a preheated oven at 180°C / 350°F.
- Serve with slices of warm, fresh baguette.