| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | cup | white wine |
| 1/4 | cup | sweet sherry or sweet vermouth |
| 1/2 | cup | light brown sugar |
| 1 | teaspoon | vanilla extract |
| 1/2 | teaspoon | cinnamon |
| 1/2 | teaspoon | nutmeg |
| 1/2 | cup | dried apricots |
| 1/2 | cup | dried cherries |
| 1/2 | cup | golden raisins |
| 1 | cup | apples -- cubed |
| 1 | cup | pears -- cubed |
| 1 | tablespoon | lemon zest |
| 1 | tablespoon | fresh lemon juice |
| In a large pot bring wine, sherry, vanilla, cinnamon, and nutmeg to a simmer. Stir in sugar to dissolve. Add fruit and lemon zest. Bring to a boil and then lower temperature and let simmer for 20 minutes. Off heat stir in lemon juice. Remove fruit from liquid. Bring syrup back to a simmer and cook until thickened. Let cool. Pour cooled syrup over fruit. This can be refrigerated for up to four days. Serve at room temperature. Makes 6 servings |
| Per Serving: 225 Calories; 1g Fat (2.3% calories from fat); 1g Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. |