advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Triple Creme Cheese with Armagnac Soaked Raisins

The raisins can be soaked for up to a month before serving. Serve this cheese with crackers.

  • Yield: Serves 8 to 10
Triple Creme Cheese with Armagnac Soaked Raisins

Source: Martha Stewart Living, December/January 1995/1996

Ingredients

  • 1/2 cup golden raisins
  • 1/4 cup Armagnac (French brandy)
  • 1 whole rindless triple Creme cheese (1 1/2 pounds), such as Brillat-Savarin

Directions

  1. In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.

  2. Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese.

Related Topics