1 lb. fresh apricots
1 envelope unflavored gelatin
2 tbsp. cold water
1/4 c. boiling water
1/2 c. sugar
1 c. heavy cream
Mint leaves (garnish)

Blanch apricots and remove peels; cut in half and remove pit. Puree in blender; pour into a bowl. Mix gelatin with cold water; let stand 2 minutes. Then add boiling water. Stir until dissolved gelatin and add sugar. Blend in puree until smooth. Beat cream until stiff; fold in puree. Pour into non-plastic bowl, parfait glasses, or mold. Chill several hours.