DULCE
Pick the stems from each raisin and wash in boiling red wine; then put them in an infusion of cognac, Marsala wine and slices of fresh lemon for three days. Remove and heap them in bunches about the size of large goose-eggs and wrap each bunch in large fig leaves, layer upon layer, and bake for a half-hour in a light oven. When serving turn the leaves back and send to the table hot.