Yield:    8 to 10 servings

Ingredients:

• 2 cups dried apricots
• 1/3 cup sugar
• 1/4 cup water
• 3 egg whites, stiffly beaten
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoon sugar
• Grated lemon peel

Directions:

1. Cook 2 cups (loosely packed) of small, dried apricots in water for about 45 minutes, or until they are very soft and can be mashed easily. Keep the water level minimal so that no draining is necessary. Simply let it cook down when the apricots are soft enough.
2. Press the apricots through a coarse sieve or puree them in a blender.
3. Cook the sugar and water together until the syrup spins a thread, then add it very slowly to the beaten egg whites, beating all the while.
4. Carefully fold in the apricot mixture.
5. Whip the cream with a little sugar and vanilla until it is just stiff enough to form peaks.
6. Fold it into the apricot mixture along with a little grated lemon peel (to your taste).
7. Turn the mixture into a buttered mold and freeze for about 4 to 6 hours.
8. To unmold, dip it up to the rim in hot water for a few minutes (longer than for gelatin), then cover with a plate and turn over.
9. Serve immediately or return to the refrigerator to chill.

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