1-1/2 cup dried California apricots
1 cup pitted prunes
1 cup sugar
5 cups water
1/4 cup dark seedless raisins
1/2 lemon, sliced
1 cinnamon stick
1/2 teaspoon whole cloves
1 cup Chablis wine
3 tablespoon cornstarch
Lemon wedges, for garnish
In large saucepan, combine all ingredients except wine and cornstarch; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Meanwhile, combine wine and cornstarch until smooth; gradually stir into fruit mixture and cook until mixture thickens slightly and begins to boil. Remove cloves, cinnamon and lemon; discard. Refrigerate until well chilled. To serve, ladle into individual bowls; garnish with lemon wedges.