|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.