Something to always consider; never generalize a food item by stating you hate it.
Guaranteed there is a process that could be done to manipulate that ingredient and paired with other items that would make your saliva-glands go into over-drive.
Raisins are my example.
On their own I cannot appreciate them, kinda hard, too chewy, sticks to the molars... I find they have a background residual taste of somebodies stale-aired closet. If I am going to gorge on dried fruit, hand me Cherries, Pears, or the ever-never fail Apricots.
This dish works for me. I do not like raisins based primarily on their texture, so I simply changed it. Paired with the nuttiness of the pecan, the butter I use to sear the scallop in, and the peppery arugula, the whole dish rounded out nicely.
Much like the process of making apple or pear butter, simply simmer the raisins in water equal to it's volume (1:1 Ratio),with your choice of aromatics, -I don't use any, they define themselves perfectly, until all the water evaporates. From there, puree to death, then strain through a medium sized china cap. Reserve in the fridge, it will last a long time.
-For this recipe I was prepared to add either sugar or lemon juice to round off the flavour. To my pleasant surprise neither were required. Very rare, and cool to note.