Instructions: Place sugar and water in a large saucepan or Dutch oven. Heat, stirring, until sugar dissolves. Brush down sides of saucepan with pastry brush dipped in cold water to dissolve any undissolved sugar.

Allow mixture to boil without any stirring, for about 5 minutes, or until sauce turns deep caramel colour.

Do not leave stove for a minute, as it could burn, but do not stir!

Carefully add apples, pears and apricot nectar gently, standing well out of way in case of splattering. Cook, stirring, for about 5 minutes, until fruit starts to soften.

Add prunes, apricots, figs and cognac. Cook for 5 to 10 minutes, until all fruit is tender and sauce has thickened. Serve warm or cold. Serve with spoonful of soft yogurt cheese.

NOTES : This is a comforting dessert to serve with angel food cake, scones, or on its own. Try to buy Californian figs, as they are more tender and cook faster than other varieties.

This recipe, from Simply
HeartSmart Cooking, makes 8 servings.

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