Pureed Apricots

1 cup dried apricots
6 tablespoons water
1 teaspoon vanilla

Puree apricots, water and vanilla in blender or food processor.  Makes about
3/4 cup.

Apricot-Brandy Glaze

1 1/2 teaspoons cornstarch
1 tablespoon sugar
1/2 cup apricot nectar
1 1/2 teaspoons apricot brandy

Stir together cornstarch and sugar.  Blend in apricot nectar.  Heat to
boiling, stirring constantly.  Stir in apricot brandy.  Makes 1/2 cup.

Apricot-Brandy Glaze, strawberry topping and raspberry jam filling:

Total ingredients contain about:

681 calories;  25 mg sodium;  0 mg cholesterol;  1 grams fat;  171 grams 
carbohydrates;  2 grams protein;  1.19 grams fiber;  0?? calories from fat.