Dutch Apricot Compote
1 (8 ounce) package dried apricots, cut into halves
1 1/2 cup medium white wine
1/2 cup water
1/2 cup granulated sugar
2 tablespoons toasted slivered almonds
Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover and simmer until apricots are tender, about 30 minutes.
Cover and refrigerate for at least 24 hours.
Top each serving with whipped cream; sprinkle with almonds.
Yield: 6 servings