1 1/2 lb fresh apricots, halved and pitted
2 tablespoons packed light brown sugar
8 oz vanilla nonfat yogurt

Special equipment: a 12- by 8- by 2-inch disposable aluminum roasting pan
sugar, apricots, vanilla

1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream
puffs, vanilla, ice

1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)

Accompaniment: lightly sweetened low-fat sour cream (optional)
fruit, compote, vanilla