|Apricot||1 Pound (dried)|
|Water||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
Cook apricots in water and salt for 15 to 20 minutes, or until tender.
Stir in sugar and lemon juice.
Press through sieve or whirl in a blender.
Beat cream until stiff and fold into apricot puree.