Fruit stuffing
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
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