1/2 kg dried apricots
1 cup sugar
1 cup water
I cook all of the above over a medium flame till the apricots are soft. I puree half of this mixture and keep the rest 'chunky'.
Make custard the way u normally would and keep it slightly runny when u put it in the fridge.
Beat about 1 1/2 cups of heavy cream till stiff and layer everything in a pretty, clear glass bowl.