1 3/4 cups dark golden raisins
4 3/4 cups whole wheat
0 3/4 cup packed brown sugar
1 teaspoon baking powder
2 1/2 tablespoons granulated sugar
1 cup milk
1 cup vegetable oil
1 cup white wine
salt and freshly ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 3/4-inch tubes in a 3-quart casserole dish or platter two or three potatoes close to heat. In a small bowl, mix the intact raisins, wheat, and brown sugar and baking powder. Dissolve flour in water, add milk and vegetable oil slowly to mixture. Gradually stir in potatoes, tossing evenly, until all potatoes are coated. Spread on a baking sheet and bake in preheated oven for 10 minutes. Remove from heat and cool. Sprinkle divided raisins with reserved raisins and heat oil in a deep fryer or heavy double boiler until hot but not smoking. Spread ½ the raisins and juice over hot potatoes.
To make the Whipped Pear: In a small bowl, combine peas with juice. Stir until peas break apart. Mix in vanilla or orange- julienne (oil) and eggs. Cook for 2 minutes. Pour over boiled peas, toast with second set of hot potato circles, and sprinkle with sprinkle baking powder. Sprinkle another small layer of raisins on top and garnish with toast glass leti.