Categories: Sauces, Mexican 
      Yield: 2 servings 
  
    1/2 c  Apricot Jam                         1 tb Honey 
    1/4 c  Apricots, Dried, Fine Chop          1 ts Worcestershire Sauce 
    1/4 c  Dry White Wine                  
  
  Heat all ingredients over low heat, stirring occasionally, until jam is 
  melted.  Makes about 1 cup of sauce.  From: Syd's Cookbook.