Frozen Apricot Mousse

1 pound fresh apricots, halved and seeds removed
4 eggs
1 tablespoon granulated sugar
1 cup confectioners� sugar
1 teaspoon lemon juice

Place apricot meat in a blender. Add lemon juice and sugar, then blend to make a fine pur�e. Separate the egg yolks and whites. Add the confectioners� sugar to the egg yolks, then beat vigorously until light and creamy. Fold into the apricot puree.

Beat the egg whites until stiff, then fold into the apricot puree. Mix well, then pour into serving cups. Freeze for about 2 to 3 hours before serving. Garnish with apricot slices and cherries.

Serves 4.