Cut a piece of aluminum foil or wax paper about 2 inches longer than the circumference of a 8 or 9-inch soufflÄ dish. Fold it lengthwise to double it. Wrap it around the top of the soufflÄ dish and secure it with tape. Cut the apricots in half and remove the pits. Bring the sugar cane syrup just to a boil in a medium saucepan. Add the apricots to the syrup and bring to a boil. Simmer for 8 minutes. Strain, reserving 1 cup of the syrup. Return the syrup to the saucepan and boil until it reaches 250F on a candy thermometer. Beat the egg whites until they are stiff. With the mixer running, pour the hot sugar syrup into the egg whites and continue beating for 5 minutes, to allow the mixture to cool. PurÄe the apricots in a food processor. Stir in the liqueur. Whip the cream. In a large bowl gently fold together the pureed apricots, whipped cream, and egg whites. Fill the prepared soufflÄ dish and freeze for a minimum of 5 hours. Remove the paper before serving.
