3-oz. dried apricots (10 large)
3 large York apples (1 1/2 lbs total), cored, peeled & cut into sixteenths
2 16-oz. cans apricot halves, drained
1 tsp. vanilla
1/3 cup water
1/3 cup sugar

For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well (consistency should be thick but flowing; add remaining water if necessary). Transfer to container. Cover tightly and chill until 15 minutes before serving time.

For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. Make 8 servings.

Nutritional Analysis Per Serving: Calories, 132; Fiber, 3 g.; Cholesterol, 0; Sodium, 5 mg. Percent calories from: Protein, 3%; Carbohydrate, 95%; Fat, 2%.