Yield: 1 servings
|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
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.