Ingredients

1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon grated lemon peel
1/4 cup apple juice
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon almond extract
1 cup California seedless grapes
1 large nectarine, sliced
4 individual shortcakes (recipe below)

Combine sugar, cornstarch and lemon peel in saucepan; mix well. Stir in apple juice and water. Cook and stir until mixture comes to boil; reduce heat and simmer 2 minutes. Add lemon juice and almond extract. Cool mixture. Stir in grapes and nectarine; mix well. Serve on shortcakes.

For Individual Shortcakes:
1 1/2 cups flour
2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup softened butter
1 beaten egg
3 tablespoons milk

Directions

Combine flour, sugar, baking powder and salt. Cut in softened butter until mixture resembles coarse crumbs. Combine beaten egg and milk; mix well. Add all at once to dry ingredients; mix only until moistened. On floured surface, knead dough 10 times. Roll to 3/4-inch thickness; cut into 4 (3-inch) rounds. Place on lightly greased baking sheet; bake at 450 degrees F. 12 to 15 minutes. Cool on rack. Makes 4 servings.

Each serving contains 379 calories, 14g fat, 56g carb, 403mg sodium, 98mg cholesterol.