Triple Creme Cheese with Armagnac Soaked Raisins
The raisins can be soaked for up to a month before serving. Serve this cheese with crackers.
Martha Stewart Living, December/January 1995/1996
- 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
- In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.
- Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese.
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