Salame di Albicocche

I tasted this special dessert in the home of a lovely Genoese lady who said the recipe had been in the family for as long as anyone can remember. It was created because the family had a small plot of land in the countryside with apricot trees that gave so generously that new ways had to be found to use up all of the fruit in its very short season. If you do not have fresh apricots available, you may substitute dried apricots that you have poached and then cooled.