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Recipe Summary

prep:
5 mins
cook:
10 mins
Yield:
2 cups
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Ingredients

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Directions

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  • Drain apricot halves, reserving syrup. Add enough water to reserved syrup to equal 1 cup. Chop apricots; set aside.

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Instructions Checklist
  • In a medium saucepan combine brown sugar, cornstarch, salt, and nutmeg. Stir in reserved apricot syrup, lemon peel, and lemon juice. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in chopped apricots and prunes. Heat through. Serve warm. Cover and refrigerate remaining topping for up to 1 week. Makes 2 cups.

Nutrition Facts

86 calories; total fat 0g; saturated fat 0g; cholesterol 0mg; sodium 38mg; carbohydrates 22g; fiber 2g; protein 1g; vitamin a 389IU; vitamin c 2mg; calcium 10mg; iron 1mg.
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