Soak the raisins and figs in the Madeira
or sherry overnight. The next day peel and remove all the white pith
from the oranges and cut the segments into 1-in pieces.
Peel and cut the
pineapple into similar-sized pieces, discarding the hard core.
Mix
together the dates, stoned and cut into halves, the figs, cut into
pieces, the oranges, pineapple and raisins with the marinating liquor.
Leave in a coo place for several hours.
