Fruit Stuffing

• ½ cup golden raisins
• 1 cup dry sherry, heated
• ¼ cup

In a small bowl, combine the raisins and sherry and let soak at least 20 minutes to plump the raisins.

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 minutes. Add the raisins with any remaining sherry, the apricots, prunes, and olives. Cook, stirri