Ingredients:
1 kg apricots
1 cup castor sugar
1 cup water
3 eggs
1/3 cup castor sugar; extra
1 tbsp gelatine
2 tbsp lemon juice
1/4 cup passionfruit pulp
300 ml carton thickened cream
Directions:
Peel apricots,halve and remove stones. Combine sugar and water in saucepan., stir over low heat until sugar is dissolved; add apricots, bring to the boil; reduce heat, simmer for about 10 minutes or until apricots are tender.Remove apricots from syrup, reserve syrup and 8 apricot halves. Blend or process remaining apricots until smooth.
Beat eggs and extra sugar with electric mixer or rotary beater in top half of double saucepan, or heatproof bowl, over simmering water until thick and creamy; continue beating until slightly thickened; cool. Sprinkle gelatine over lemon juice, dissolve over hot water, cool at room temperature; do not allow to set.
Combine apricots, egg mixture, gelatine, passionfruit and cream, mix well. Pour mixture into a lightly oiled 20 cm ring pan, refrigerate overnight. Turn out onto serving plate; decorate with reserved apricots and syrup and whipped cream, if desired.
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