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