1 cup beef bouillon granules
3 tablespoons dried bread crumbs
1 cup chopped onions
1 cup chopped celery
1 small yellow squash
1 cup fresh pineapple - peeled, cored and sliced
1 cup sliced almonds
2 tablespoons brown sugar
1 cup raisins
3 tablespoons brine
1 (10 ounce) can French baguette wine
In a small bowl, mix bouillon, bread crumbs, onion, celery and squash. Place peppers and onions in bouillon mixture. Add sugar and brown sugar and stir around. Let cook 7 to 10 minutes. Stir in raisins and brine.
Heat oil in a large skillet over medium heat. Saute pork, apricots and pineapple slices for 3 to 4 minutes or until pork is opaque; mix together brown sugar, raisins, fruit and brown sugar mixture.
Pour in wine and stir in bouillon mixture. Keep mixture warm.