- 100g/3½ oz raisins
- 100ml/3½fl oz white wine
- 4 tbsp brown sugar
- 50g/ 1¾ oz Stilton, at room temperature
- 1 loaf of crusty bread
- For the raisin purée, place the raisins, white wine and sugar in a medium saucepan over a medium heat and let it simmer for eight minutes, until thickened.
- Blend the raisin mixture in a blender and let it cool.
- To serve, place the purée on a plate with the cheese and serve with crusty bread.