2 lb. apricots
1 c. sugar
1 c. water
3 eggs
1/3 c. sugar, extra
1 tbsp. gelatin
3 tbsp. lemon juice
1/2 c. passion fruit pulp
1/2 pt. whipping cream

Peel apricots, halve and remove stones. Combine sugar and water in saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Add apricots, bring to the boil, reduce heat, simmer for about 10 minutes, without stirring, 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 boiler or heatproof bowl over simmering water until thick, transfer to large bowl; cool. Sprinkle gelatin over lemon juice, dissolve over hot water, cool to room temperature; do not allow to set.

Stir apricots into egg mixture with gelatin mixture, passion fruit and cream. Pour into a lightly oiled 20 cm ring pan, cover, refrigerate overnight. Turn onto serving plate, top with reserved apricots and syrup.