Wine-steeped golden raisins from Ad Hoc at Home (page 258) by Thomas Keller

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Notes about this recipe

  • anya_sf on May 23, 2024

    I only steeped 1/4 cup raisins - all I needed for the cauliflower-chickpea salad - but in the full amount of wine, since it wasn't much. The raisins got very soft and winey after 24 hours; I don't think I'd want to keep them too much longer. They tasted a little alcoholic on their own, but were quite delicious in the salad.

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