Comments: Serve sauce over thinly sliced pork arranged on rice.

1	cup	apricot nectar
3		green onions, sliced diagonally
1/2	tablespoon	margarine
1/3	cup	dry wine
1/4	teaspoon each	paprika and ground ginger
1	tablespoon	cornstarch
1	can (about 8 oz.)	unpeeled apricot halves,drained (liquid reserved) and cut in half
1	each	California Avocado, seeded, peeled and thickly sliced

• In non-stick skillet, saute green onions in margarine for 1 minute.
• Add apricot nectar, wine, paprika and ginger, heat.
• Combine cornstarch with drained apricot liquid (about 1/3 cup). Stir into skillet mixture. Cook, stirring until sauce thickens.
• Add avocado and apricot quarters; heat briefly.