Apricot Cream

"I used fresh apricots because they were in season and delicous, which made this recipe a bit more trouble. I par boiled the apricots a couple of minutes so removing their skins easy. Otherwise I followed the recipe exactly, and my luncheon guests were thrilled -- and so was I. The dessert is so easy to make, and it is creamy, sweet, and tangy from the fruit. The next time I make this recipe, I believe I will reduce the amount of whipping cream a bit to make the dessert a little less rich and to allow the fruit flavor to come more to the front. I wonder if this recipe could be adapted for strawberries, peaches, or other fleshy fruit that is in season."