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| 1/2 Tasse | golden raisins |
| 1 Tasse | Dry sherry; heated |
| 1/4 Tasse | Unsalted butter or corn oil |
| 1 gross | onion finely chopped |
| 4 | Garlic cloves; minced, up to 5 |
| 1 Tasse | Dried apricots; sliced |
| 2 Tasse | Pitted prunes; sliced |
| 1 Tasse | Pimiento-stuffed green olives; sliced |
| 1/2 Tasse | Toasted slivered blanched almonds |
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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.
Mc formatted using Mc Buster by Barb at Pk
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