1 pkg. dried apricots (1 1/4 c.)
Water
1/2 tsp. grated lemon peel
3/4 c. sugar
Dash of salt
3 egg whites, at room temperature
1 c. heavy cream

In small saucepan, simmer apricots with water to cover for 20 to 25 minutes or until tender. Drain, reserving liquid. If necessary, add more water to make 1 cup. Press apricots through sieve or puree in blender. Add peel, cover and chill.

In medium saucepan, combine apricot liquid, sugar and salt. Cook over low-medium heat to 230 degrees, thread stage on thermometer or until syrup spins a thread.

In large bowl, beat egg whites until stiff. Beating constantly, very slowly pour hot syrup over egg whites; continue beating until mixture is cool. Beat cream until stiff. Gently fold in pureed apricots. Fold apricot mixture by thirds into egg whites. Turn into loaf pan lined with waxed paper; freeze until firm. Unmold onto serving dish; remove waxed paper and slice.