|Raisins||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Soak raisins in 1/4 cup of the sherry.
Beat egg yolks until they form a ribbon when poured from the beater.
Pour into a buttered shallow pan.
Set this pan in another larger pan with about 1 inch of water in it.
Bake at 325Â°F about 20 to 25 minutes, or until set.
Remove from oven and cool on a wire rack.
Cut cooked, cooled eggs into cubes.
Meanwhile, combine sugar, water, and cinnamon stick in a saucepan and bring to boiling.
Reduce heat and simmer about 5 minutes, stirring until all sugar is dissolved.
Remove cinnamon stick.
Carefully place egg cubes in saucepan of sauce.
Continue simmering over very low heat until cubes are well saturated with the syrup.
Add soaked raisins and remaining sherry.
Sprinkle with slivered almonds.
Serving size: Complete recipe
Calories 2496 Calories from Fat 544
% Daily Value*
Total Fat 61 g94.4%
Saturated Fat 18.2 g91.2%
Trans Fat 0 g
Cholesterol 2221 mg740.3%
Sodium 883.4 mg36.8%
Total Carbohydrates 462 g154%
Dietary Fiber 6 g24.1%
Sugars 428.4 g
Protein 36 g71.5%
Vitamin A 52% Vitamin C 1.9%
Calcium 35% Iron 38.7%
*Based on a 2000 Calorie diet