Fat Raisins

I got this next one from Baking by the Yard, by Sherry Yard.  She is the pastry chef at Spago.  These raisins are the base for her oatmeal cookies.... More on these later.  You get about a cup of raisins when all done, and you can use dried apricots or cherries.

1 c golden or red flame raisins
1/2 c dry white wine
2 T fresh OJ
1 T dark rum
2 T sugar

 Combine everything in a small heavy saucepan.  Bring to a boil over medium heat, stirring all the while.  Lower the heat to a bare simmer, and poach for 20 minutes.

Remove from heat and cover the pan with plastic wrap, it sounds odd but it works.  Cool to room temperature.  You can store these in the fridge for two weeks.

Fat Apricots, everything stays the same.
Fat Cherries, use red wine or port for the white wine, everything else is the same.