Instructions: 1. Drain fruit, reserving syrup in small saucepan. Bring to boil. Reduce to medium-low. Simmer 4 minutes.

2. Stir in brown sugar and butter; cook until thickened, stir constantly.

Add apricots; heat through. Spoon over scoops of ice cream.

1999: Del Monte introduced canned fruit with spice and other flavors.

These new products essentially work as two ingredients in one.

IDEAS:
* SORBET - freeze two cans of Harvest Spiced Peaches; run cans under warm water until fruit slips out. Dice fruit and blend in a food processor.

Serve immediately or return to the freezer and scooped into dessert glasses later.

* SMOOTHY - blend Raspberry Flavored Peaches with some of the syrup and vanilla frozen yogurt

* PUREED FRUIT - To cut some of the fat from muffins and to add flavor, puree Almond Flavored Apricot Halves and substitute the pureed fruit for some of the fat (up to 75%), or for the amount of liquid called for in a recipe or on a package mix.

GENERAL ADVICE (from Preventions archives): Experiment. You can reduce fat in baked goods by using pureed fruit in place of fat. When modifying a recipe, make changes gradually so that you keep the taste as you make the recipe more healthful. If your recipe calls for a cup of fat-start by substituting pureed fruit for one fourth the fat-if you like the taste, next time substitute a little more.

NOTES : Not everything has to be from scratch.

Here are some ideas (sundae; sorbet; puree) from Del Monte.

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