Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Golden raisins |
1 cup | Dry sherry; heated |
¼ cup | Unsalted butter or corn oil |
1 large | Onion; finely chopped |
4 \N | Garlic cloves; minced, up to 5 |
1 cup | Dried apricots; sliced |
2 cups | Pitted prunes; sliced |
1 cup | Pimiento-stuffed green olives; sliced |
½ cup | Toasted slivered blanched almonds |
In a small bowl, combine the raisins and sherry and let soak at least 20 min. to plump the raisins.
How to Prepare:
1. In a large skillet, heat the butter or oil over medium-high heat until very hot, but not quite scorching. Cook the onion and garlic, stirring often, until the onion is translucent, about 3 min. Add the raisins with any remaining sherry, the apri cots, prunes, and olives.
2. Cook, stirring occasionally, about 5 min., or until the fruit is slightly soft. Add the almonds and cook 1 min. longer. Let cool for about 15 min. before using.
Copyright credit: 1996 by 1992 by Zarela Martinez © 1996 Lifetime Entertainment Services. All rights reserved.
Notes: Yield: About 5 cups
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.