Sweet and Sour Fennel

1 tablespoons of raisins
1/2 cup of a sweet wine
2 tablespoons of olive oil
1 tablespoon of pine nuts
2 bay leaves
3 peppercorns
3 fennel bulbs, sliced into wedges
3 tablespoons of white wine vinegar
1 pinch of sugar
Salt

Soak the raisins in the sweet wine for 15 minutes.

Drain the rains. (Save the wine for some other use.)

Heat the oil in a large saute pan. Add the pine nuts, the bay leaves, and the pepper corns. Toast for 1 minute.

Add the fennel to the pan and saute for 3 minutes.

Add the vinegar, the raisins, the sugar, the salt, and a little water.

Cover and allow to cook on medium low for 10 minutes.

Remove and discard the bay leaves.

Serve immediately.