1 tablespoon grated orange zest ½ cup sugar 1 cup freshly squeezed orange juice
½ cup water ½ cup white wine, or white grape juice 2 cinnamon sticks, about 3 inches each 3 large tart green apples, unpeeled, quartered and cored 1 cup pitted prunes, halved ½ cup dried apricot halves 2   tablespoons nonfat sour cream, or vanilla yogurt, garnish Ground nutmeg, garnish


In sauce pan, combine orange zest and sugar; add orange juice, water, wine and cinnamon sticks. Cook and stir over low heat until sugar dissolves. Increase heat to medium; cook, uncovered, 5 minutes.

Thinly slice apples; add to hot syrup with prunes and apricots. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 minutes. Serve warm, topped with a teaspoonful of sour cream or yogurt; garnish with dash of nutmeg, if desired.