You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
258 K 4.8/5 (111 reviews)
40 min.
Easy
100 g
1 IngredientLast modified on: February 21th 2011
For 100 g, you will need:
- 1
100 g raisins - Total weight: 100 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 20 min.
Cooking: 5 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Its preferable to soak them 4 - 5 minutes in boiling water, during which they will swell.
Stage 2 - 1 min.
Then cool under cold water.
Stage 3 - 5 min.
And finally dry them on absorbant paper.
Stage 4 - 5 min.
Remove any small stalks that remain.
Stage 5 - 20 min.
You can also soak them for about 20 minutes in rum, or other alcohol of your choice.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 80 RDI=7 % | 1 RDI=0 % | 320 RDI=20 % | 1,360 RDI: 20 % |
| Per 100 g | 3 RDI=1 % | 80 RDI=7 % | 1 RDI=0 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 100 g : 0.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raisins
Like these other recipes: Chocolate mendiants, Tyrolean apple crumble, Pains briochés aux raisins, Indian rice pudding, Cramique, ... See them all 20
Other recipes you may also like
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018208 K4 50 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011224 K4.2 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018414 K 15 30 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017560 K5 2 days 16 hours 30 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013512 K5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.