Plumped Raisins with Wine & Juices
Odd name? Perhaps, but they are just that – raisins that have been plumped in a flavorful mixture of fruit juice, wine and liqueur. This version is from Sherry Yard from her days at Spago. Try these in your favorite oatmeal cookies. The “before” golden raisins are on the left while after plumping shown on the right they show a deep color from absorbing all the lovely liquids and are glistening with moisture. Try these with the Kaiserschmarren.
Excerpted and Adapted from Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever by Sherry Yard. Published by Houghton Mifflin Company 2007.
I use these any time I want to add raisins to a dessert. I prefer golden or Red Flame raisins because they’re not as sweet as the dark ones and they’re prettier.
- 1 cup golden or Red Flame raisins
- ½ dup dry white wine
- 2 tablespoons orange juice
- 1 tablespoons dark rum
- 2 tablespoons sugar
- Combine all of the ingredients in a small heavy saucepan, bring just to a boil over medium heat, stirring all the while. Lower the heat and simmer for about 20 minutes.
- Remove from heat and cool to room temperature. Transfer for airtight container and refrigerate for up to 2 weeks.
Top Image: Dédé Wilson
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