Apricot Chocolate Sundae

In a bowl, whip the cream to soft peaks. Stir together the mascarpone, yogurt, liqueur and the syrup until smooth, Season to taste, adding a little sugar if desired. Fold the cream into the mascarpone mixture and freeze in an ice cream maker according to manufacturers' directions. 

Or, spoon the mixture into a wide bowl, freeze 5 hours, stirring vigorously every 30 minutes during the first 2 hours of freezing time. 

Meanwhile, drain the apricots and slice, reserving the juice. Place the juice in a saucepan and heat over low heat. In a small bowl, stir the cornstarch with a little cold water until smooth and stir into the boiling juice. Add the apricot pieces, tossing until well coated, remove from the heat and let cool.