Instructions: Divide the apricots equally between the serving dishes. Then place the liquor from the fruit in a saucepan and reduce by half over a moderate heat. Cool slightly.

Put the egg yolks, sugar, fruit liquor and the lemon zest into a glass bowl and set over a pan of simmering water. Beat vigorously while the mixture heats, until it becomes a thick creamy foam.

Remove from the heat and allow to cool, stirring occasionally.

Whip the cream lightly, then fold into the egg base mixture. Spoon over the apricots and refrigerate for approximately 30 minutes. Serve immediately

NOTES : A quick and easy to prepare dessert, ideal for any occasion.Requires chilling time.

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