Combine apricots, 1/2 cup sugar and 1 1/2 cups water in small saucepan.
Cook over low heat until fruit is very soft, about 20 minutes.
Remove from heat and cool to room temperature.
Combine egg yolks with 1/2 cup sugar in another saucepan.
Place over low heat and whisk just until creamy; do not boil.
Cool before blending in liqueur.Combine remaining 1 1/2 cups sugar and 1/2 cup water in third saucepan and cook without stirring over medium-high heat until syrup reaches soft ball stage (235°F on candy thermometer).
While syrup is cooking, beat egg whites with electric mixer until soft peaks form.
With mixer set at medium speed, slowly pour hot syrup into whites in thin stream, beating until satiny, firm and cooled to near room temperature.
Whip 1 cup cream until stiff.
Prepare 1 1/2-quart souffle dish with lightly oiled waxed paper collar.
Fold whipped cream into cooled meringue, blending gently but thoroughly.
Fold in yolk mixture, then apricots.
Turn into souffle and freeze overnight.
Garnish with whipped cream and violets.
Serve directly from freezer.