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PREPARATION:Slice 9 apricot halves into 4 wedges each for garnish then chop remaining apricot halves. In a saucepan, combine sugar and gelatin; stir in apricot nectar. Cook over medium low heat, stirring frequently, until mixture comes to a boil. Quickly whisk about 3/4 cup of the hot mixture into the beaten eggs, then return egg mixture to the saucepan, stirring to blend. Continue to cook, stirring constantly, until slightly thickened, about 2 minutes. Chill until partially set.
Whip cream; fold into gelatin mixture with the chopped apricots. Fold into cake cubes. Turn mixture into a 13x9x2-inch baking dish. Chill for several hours before serving. Top each of the 12 portions with reserved apricot slices fanned in groups of three.
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