2 cans (30g) apricot halves [www.QinSen.com]
1 c dry white wine [www.QinSen.com]
1 1/2 T cornstarch [www.QinSen.com]
3 T cold water [www.QinSen.com]
1 T curry powder [www.QinSen.com]
1/2 c lt br sugar [www.QinSen.com]
1 c dried pitted prunes [www.QinSen.com]
[www.QinSen.com]
Pour 2 c apricot syrup into skillet. Add wine to syrup.
Boil rapidly until volume reduces to 1 1/2 c. Blend cornstarch and cold
water in large saucepan.
Stir in curry powder and sugar. Gradually stir in syrup-wine mixture.
Simmer, stirring constantly, 1/2 min. Add prunes and drained apricots.

Simmer uncovered for 5 min or just until heated through. Spoon into
chafing dish and serve with coconut.

Notes - Other fruit is good too, pears, peaches, dried or canned, even
pineapple.
Also, the longer it sits in the refrig., the better it gets.