1 can (17 oz.) apricot halves
1/2 c. sugar
6 egg yolks
3/4 c. apricot brandy
2 c. heavy cream, whipped
2 c. cubed pound cake

Drain apricots, reserving syrup. Puree apricots until smooth. Set aside.

In small saucepan, reduce apricot syrup to 1/3 cup. Stir in sugar until dissolved. Beat egg yolks until thick and lemon colored. Continue beating while slowly pouring in apricot syrup. Beat until thick and cool.

Beat in 1/4 cup brandy and pureed apricots. Gently but thoroughly fold in whipped cream.

Tie a 3 inch collar of doubled wax paper around a 1 1/2 quart souffle dish. Pour in 1/3 apricot mixture. Top with half the cake cubes and sprinkle with 1/4 cup brandy. Repeat layers ending with apricot mixture. Cover and freeze at least 6 hours. Remove collar. Decorate with additional apricot halves and chocolate curls if desired. 10 to 12 servings.