In food processor or blender, puree apricots, orange juice and kirsch. TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30 minutes in refrigerator. On individual plates, spoon some of each sauce in attractive design. Cut bombe and place slices on top. Makes about 6 servings. Origin: Canadian Living cooking collection: Great Desserts. Shared by: Sharon Stevens.