This is a favorite recipe from the California Apricot Advisory Board.
2 (16 ounce) cans apricot halves, chilled
1 cup half-and-half
1/4 teaspoon mint extract
In electric blender container, puree apricot halves with their syrup until smooth.
Stir in cream until blended. Then stir in lemon juice and mint extract.
pour into individuals bowls; garnish with a dollop of sour cream and mint sprigs.
To make with fresh apricots: In large saucepan, combine 1 cup sugar with 1
cup water. Heat to a boil, stirring to dissolve sugar. Add 1 3/4 pounds fresh California
apricots, halved and pitted. Cook just until tender, stirring occasionally.
Puree and proceed with recipe but omit lemon juice.