Tips: Other fruits that would work well in this recipe instead of the apricots are dried peaches, mangoes, and pears.

Yield:4

1. Place the apricots in a saucepan and pour in the orange juice. Bring to a boil, cover, and simmer for 15-20 minutes, until the apricots are plump and soft. Set aside and cool for 1o minutes.
   
   
2. Transfer the mixture to a blender or food processor and blend until smooth. Stir in the lemon juice and add the honey. Measure the mixture and make 2 1/2 cups with cold water.
   
   
3. Dissolve the gelatin in the boiling water and stir into the apricot mixture.
   
   
4. Pour the mixture into 4 individual molds, each measuring 2/3 cup, or 1 large mold, measuring 2 1/2 cups. Chill until set.
   
   
5. Meanwhile, make the cinnamon cream. Thoroughly mix all the ingredients together and place in a small bowl. Cover and chill.
   
   
6. To turn out the jellies, dip the molds in hot water for a few seconds to loosen, and invert onto serving plates. Decorate and serve with the cinnamon cream dusted with extra cinnamon.