This was amazing. It was a hit at our church luncheon. I will definitely make it again. Because I made it for the church lunch, I did not use the Malibu Rum. Instead, I substituted Rum extract, vanilla extract and a small amount of crushed pineapple and enough juice to almost cover the raisins and soaked them in that overnight. I did not have sherry wine vinegar but did have sherry cooking wine so I used 1 1/2 Tbsp of cider vinegar and 1/2 Tbsp sherry cooking wine. The directions for cooking were perfect. Thank you to the Plantation Room in Calloway Gardens, Atlanta for sharing this recipe!
Excellent salad and when I brought it to a family gathering it was a hit! All of the ingredients blended well together. It makes a very pretty salad for guests. Prepared as a participant in the April 2009 "Cooking with Spirits" Event in the Photo Forum.