Rinse and dry the apricots. Cut them in two and pit them. Reserve 2 apricots for the sauce. Hull the strawberries and macerate them and the raspberries in a bowl with the juice of an orange and the sugar for about 20 minutes. Strain off the juice into a saucepan and fill the apricot halves with the strawberries and raspberries. Rub the two apricots, through the medium mesh of a food mill into the juice. Bring to a boil and boil for 5 minutes. Let cool and add the kirsch. Place the apricots on a serving platter and coat them with sauce. Serve well chilled.
