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1. Place the apricots in a bowl and pour in enough boiling water to cover them completely. Let them soak for 10 to 15 minutes, or until they are soft, then drain them in a sieve set over a bowl.
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2. Combine the apricots and ¼-cup of the soaking liquid in the jar of anelectric blender and blend at medium speed for 15 seconds.
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3. Turn the machine off, scrape down the sides of the jar with a rubber spatula and blend again until the apricots are a smooth puree. Scrape the puree into a bowl and stir in the sugar.
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4. In a chilled bowl, whip the cream with a wire whisk or a rotary or electric beater until stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
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5. With a rubber spatula, scoop the apricot puree over the cream and fold them together gently but thoroughly.
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6. Taste the apricot-cream dressing for sweetness and serve it with any fruit salad. Tightly covered with plastic wrap, the dressing can safely be stored in the refrigerator for up to 3 hours before serving.
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