Pour 2 c apricot syrup into skillet. Add wine to syrup. Boil rapidly until volume reduces to 1 1/2 c. Blend cornstarch and cold water in large saucepan. Stir in curry powder and sugar. Gradually stir in syrup-wine mixture. Simmer, stirring constantly, 1/2 min. Add prunes and drained apricots.

Simmer uncovered for 5 min or just until heated through. Spoon into chafing dish and serve with coconut.

Notes - Other fruit is good too, pears, peaches, dried or canned, even pineapple. Also, the longer it sits in the refrig., the better it gets.