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Plumping Golden Raisins ?

5 years ago

I am going to make Ina Gartens French Chocolate bark recipe. It calls for 1/2 cup golden raisins. Would it ruin the finished recipe if I plumped the raisins in rum or some other liquor? I like more moist raisins, but afraid the chocolate might not set around the soaked raisins. Appreciate opinions or experiences.

Featured Answer

carolb_w_fl_coastal_9b

5 years ago

I would maybe just sprinkle them with a little bit of whatever liquid you're using, rather than soaking, and leave it at least an hour or 2 - preferably longer - to absorb, stirring occasionally.

And I'd make sure to dry them with paper towel before adding.

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Comments (7)

rob333 (zone 7b)
5 years ago
I agree, use whatever liquid you were going to use in the recipe. Even better if it wouldn't hurt it to heat it. I usually pop the liquid in the microwave and then drop in the raisins, scoop out after five or minutes and then proceed as written.
marcopolo5 thanked rob333 (zone 7b)
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lascatx
5 years ago
If you want to try plumping them, I would soak them, then drain them well and even set them on paper toweling to dry the surface. You would still have more moisture inside but not the surface. Let us know what you do and how it worked.
marcopolo5 thanked lascatx
PRO
Lars/J. Robert Scott
5 years ago
I used to make some cookies called "Vineyard Raisin Drops", and I used dark raisins that I simmered in red wine for a few minutes to plump them up. For golden raisins, you could use white wine - even perhaps a sweet one, such as Chenin Blanc or Riesling. After you simmer the raisins, you strain them and let them drain on paper towels to remove excess moisture. This process works for cookies - I've not tried it with chocolate. I would experiment with a small quantity first.
marcopolo5 thanked Lars/J. Robert Scott
maddielee
5 years ago
I would not plump the raisins. This is a candy recipe with no added liquid. any additional moisture may seize the chocolate.
marcopolo5 thanked maddielee
sleevendog (5a NY 6aNYC NL CA)
5 years ago
It should work fine if serving within a day or two at an event/party. Melissa Clark has a NYTimes recipe using fresh pomegranate in her bark.

I make Mendiants similar to this, HERE. And use fresh pomegranate on one batch for an eve party. Same as a bark but I now use round molds. I make about 5-6 combinations of fruit, nuts, seed...the ones I wrap and gift I would not use a fresh or soaked fruit.

Sounds delicious. I would go for it if for a party and not packaged.
marcopolo5 thanked sleevendog (5a NY 6aNYC NL CA)
marcopolo5
Original Author
5 years ago
Thanks for all suggestions. I decided the raisins in a fresh box were perfect and did not need to be plumped. I am really glad I didn't risk a disaster. Running short on energy and time to complete goodie making?

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