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Raisin

Roasted Pear Chutney

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

Bread Pudding with Spiced Rum Sauce

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce. I'd be grateful to have the recipe for this decadent dessert."

Onion, Raisin, and Garlic Compote

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

Chocolate Raisin Bread Pudding

"I have never been a great fan of bread pudding, but the chocolate version at Cresheim Cottage Cafe, in Philadelphia, is outstanding," says Dan Ragland of Philadelphia, Pennsylvania. "The owner (a neighbor, no less!) won't give me the recipe. Maybe you'll have more luck." Any unsweetened cocoa powder will work well, but for the richest, darkest pudding, use Valrhona. Serve this bread pudding with chocolate sauce and whipped cream.

Puebla-Style Fiesta Turkey in Mole Sauce

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

Sweet Potato Salad with Orange-Maple Dressing

The salad can remain at room temperature up to two hours before serving.

Oatmeal Cookies with Raisins, Dates, and Walnuts

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Rich and Sticky Gingerbread with Marmalade

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

Ecclefechan Tart

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Microwave Chocolate Orange Raisin Cakes with Chocolate Glaze

Can be prepared in 45 minutes or less. Makes use of the microwave.

Pork Picadillo Empañadas with Chipotle Salsa

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

Sea Bass with Moroccan Salsa

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Mango Chutney

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

Irish Soda Bread with Raisins and Caraway

Patrice Bedrosian of Brewster, New York, writes: "In the days that followed September 11, 2001, I — like so many Americans — gravitated toward roast chicken, meat loaf, and anything that brought comfort and ease to my home. You see, my stepbrother, Jerry O'Leary, a 34-year-old chef working at Cantor Fitzgerald's corporate dining room in One World Trade Center, was among the many victims on that terrible day. "I feel quite certain that Jerry's love for cooking stemmed from his mother, Julie Lestrange. And as long as I can remember, she has always had something delicious waiting for my family whenever we visit. "I would like to share a recipe that Julie has given to me. My hope is that you will, in turn, share it with my fellow readers, encouraging them to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and a son." Offer this easy-to-make bread with plenty of butter and your favorite jam.
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