Fruit stuffing

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 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

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