Apricot Mousse

• 13 ounces large dried American apricots
• 6 tablespoons granulated sugar
• ½

Cover the apricots with cold water and soak overnight at room temperature. Discard the water, rinse the fruit, and drip it dry in a colander. Place in a large saucepan and add the sugar and water. Cook over medium heat until the apricots are mushy. Strain through a conical strainer to remove all the skins. Chill.

Stir the kirsch into the puree. Whip the cream to the Chantilly stage and