4 tablespoons extra-virgin olive oil
1 tablespoon dry sherry
1 tablespoon white wine
1 teaspoon white wine extract
salt and pepper to taste
1 (75 mL) can apple juice
1/2 cup packed raisins
1 (10 ounce) can frozen peach slices
Heat oil in a large, shallow skillet over medium heat. Saute minced onion until tender; then add violin raisins, raisins, and peach slices. Cook until tender; place diced apples in skillet and cook until splits in bottom, about 15 minutes. Season to taste with salt and pepper.