This is a favorite recipe from the California Apricot Advisory Board.

1 pound fresh California apricots, peeled and pitted
Granulated sugar
1/4 cup water
1 envelope plus 1 teaspoon unflavored gelatine
5 eggs, separated
1 or 2 tablespoons apricot brandy
1/8 teaspoon salt
1 cup heavy cream, whipped

Pur? apricots in electric blender. There should be about 1 1/2 cups pur?. Add 1/2 cup sugar. Combine water and 1/2 cup sweetened pur?; sprinkle gelatine over pur? to soften. Set aside.

Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatine mixture; stir until gelatine dissolves. Cook, then combine with remaining pur? in large bowl; chill until mixture mounds slightly. Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatine mixture, then fold in whipped cream. Turn into 1-quart souffl?dish with collar. Chill several hours, until set. Remove collar before serving.

Makes 10 servings.

To make with canned apricots:  If desired, use 1 (30 ounce) can apricot halves instead of fresh apricots. Pur? fruit in electric blender; do not sweeten. Sprinkle gelatine over pur? to soften. Set aside. Proceed with recipe.

Makes 1 1/2 cups.