ReceptnaptárRaisins Steeped in Wine (Dulce, Quick Version)
This raisin sweet is a shortened version of an old Mexican recipe: the original matures the fruit for three days, but here half an hour of soaking is enough. The little nests bake in foil, so the raisins keep the aroma of the wine and cognac. You only need a little of it, and it makes a special bite with coffee or on a cheese board.
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Method
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- Briefly scald the raisins with hot red wine, then drain.
- Let them sit for 30 minutes in a mixture of the cognac, sweet wine and lemon slices (the original recipe calls for 3 days of aging; this is a modern, quick version).
- Shape the plumped raisins into small nests and wrap them in aluminum foil.
- Bake in a 180 °C oven for 15 minutes and serve warm.
Source: Project Gutenberg – Dulce (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- If you have time, soak them overnight in the fridge, as the raisins will take up more liquid and the flavour will be stronger.
- Drain the raisins well before baking, or the nests will fall apart. You can pour the leftover liquid over ice cream.
- Choose soft, plump raisins, because hard, dried-out ones won't soften in such a short time. In a fan oven, 160 °C is enough.
Frequently asked questions
Can I make it without alcohol?
Yes, you can replace the wine and cognac with dark grape juice and a little vanilla. The alcoholic version isn't recommended for children, because the alcohol doesn't fully evaporate during baking.
How long does it keep?
It keeps for 5 days in a sealed container in the fridge. Take it out half an hour before serving, or warm it up.
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