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Ingredients

• 1 1/2 c. apricot nectar
• 1 1/2 c. sifted all purpose flour
• 1/4 c. sugar
• 1/4 c. nonfat dry lowfat milk pwdr
• 1 env fast-rising dry yeast
• 1/2 c. unsalted butter room temperature (1 stick)
• 1 c. sugar
• 2 lrg Large eggs
• 3 lrg egg yolks
• 3 Tbsp. apricot-flavored brandy or possibly apricot nectar
• 1 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp grnd ginger
• 1 env fast-rising dry yeast
• 2 Tbsp. warm water (120F. to 125F.)
• 3 1/2 c. sifted all purpose flour
• 12 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, coarsely minced
• 6 ounce moist dry apricots quartered
• 2 Tbsp. firmly packed golden sugar
• 1 1/2 tsp grnd cinnamon
•     Powdered sugar
• 2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
• 2 c. plus 2 Tbsp. whipping cream
• 2 Tbsp. sugar
• 3 Tbsp. apricot-flavored brandy or possibly apricot nectar

Description

For Sponge:Boil Apricot Nectar In Heavy Medium Saucepan Over High Heat Till Reduced To 1 C., About 5 Min. Pour Reduced Nectar Into Large Bowl. Cold To 120F. To 125F. Whisk In…

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