Goats cheese with armagnac prunes

Matt Tebutt's marinade of vanilla, Earl Grey tea and Armagnac add fabulous depth to juicy prunes and thyme-flavoured goats' cheese
By Matt Tebbutt
Goats cheese with armagnac prunes
  • Rating:
  • Serves: 2
  • Prep Time: 15 minutes plus overnight soaking
  • Effort: medium


For the prunes

  • 6 prunes
  • sugar syrup, made with equal quantities of sugar and water
  • vanilla extract
  • 1 Earl Grey tea bag
  • 1 splashes armagnac

For the goats cheese

  • 1 log goats' cheese, with rind
  • a couple pinches of picked thyme, leaves only
  • 1 tbsp clear honey
  • 1 splashes armagnac
  • 2 slices rustic brown bread, toasted


1. For the prunes: soak the prunes overnight, or longer if possible, in a mixture combining the sugar syrup, vanilla, tea bag and Armagnac.

2. For the goats' cheese: break the cheese log in half and scoop out the centre of the cheese, being careful to keep the rind together. In a bowl, mix the centre of the cheese with the thyme leaves, honey and Armagnac. Season with salt and pepper. Let this sit for 5 minutes, then beat until smooth. Fill the rind with the mixture.

3. Put one half of the cheese standing up on a plate, add the prunes to the side and serve with a slice of toast.

Rate This Recipe