Make the caramel curls preheat your oven to 350°F and generously grease 2 cookie sheets with shortening.
In a medium saucepan, combine the corn syrup, butter, brown sugar, ginger, and brandy and bring it to a boil.
Remove the pan from the heat, slowly stir in the flour, and mix well.
Drop the batter by generous rounded teaspoon-fuls onto the prepared cookie sheets.
They will measure about 21/2 inches once they flatten before baking.
Bake only about 4 at a time, since they spread to about 5 inches in diameter.
Bake in the middle of the preheated oven for 8 to 9 minutes, or until dark golden color.
Remove the pan from the oven and let the cookies cool on the cookie sheet for about 1 to 2 minutes, then lift off one at a time with a cake spatula or your fingers.
Wrap each cookie around a clean broom handle or a metal cannoli form, and hold for a few seconds until firm, then carefully slide the curl off and let them cool on a cake rack before filling.
If cookies become too brittle to bend, put them back in the oven for 15 to 30 seconds.
prepare the apricot cream Place the apricots and ginger in the bowl of a food processor fitted with a steel chopping blade.
First use on off motions, then process until quite smooth.
Add the light cream, sugar, and brandy, and process until very smooth.
Using a chilled bowl and beaters, beat the heavy cream until very stiff.
Fold in the apricot mixture.
Fill a pastry bag fitted with a wide decorative tip (6B) and pipe the cream into both ends of the caramel curls.