This is a tangy, rather than sweet, fruit compote. It may also be served as a meat accompaniment.

Ingredients:

1 pkg. (12-oz.) dried apricots
1 can (1-lb.) sliced peaches, drained
1 can (16-oz.) pitted bing cherries, undrained
3/4 cup brown sugar (packed)
1/2 cup orange juice
1 tablespoon grated orange peel
1/4 cup lemon juice
1 tablespoon grated lemon peel

Preparation Method:

In 2-qt. casserole places apricots and peaches. Drain cherry juice into small bowl. Add cherries to other fruit. To cherry juice add brown sugar, orange juice and peel, lemon juice and peel. Stir well. Pour over fruit. Insert temperature probe so tip is in center of food. Cover with plastic wrap, arranging loosely around probe to vent.

Attach cable end at receptable. Microwave at High. Set Temp, Set 160 degree. When oven signals, remove from oven and stir. Recover compote and chill overnight. Serve with garnish of sour cream, or omit garnish and serve with meat. Makes 8 to 10 servings.