Instructions: Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup from other uses.

Add nectoar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.

Blen cornstarch and water in large saucepan. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds, add prunes and drained apricot and pear havles, simmer uncovered for about 5 minutes or just until heated through.

Spoon into attractive chafing dish and serve with coconut if desired.

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