Instructions: Soften gelatin in cold water 3 minutes. Heat apricot syrup over medium heat and stir in gelatin mixture until dissolved, 30 seconds. Chill until slightly jellied and beginning to set, 30 minutes. Whip until light and fluffy.

Whip cream. Combine crumbled shortbread, whipped cream and lemon juice, then fold into gelatin mixture. Place apricot halves cut-side up in bottom of 3-cup mold. Pour in gelatin mixture and chill until firm, 2 hours.

This recipe yields 6 servings.

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