Heat 2 C. of the apricot nectar to boiling.

Mix in jello powder.

Add the other 2 C. apricot nectar.

Pour half of this jello mix (reserve the other half) into a 9" square pan and lay the apricot halves on it, skin-side up.

Chill till set.

When set, spread sour cream over the set jello/apricot mixture in the pan.

Carefully pour the other, unset half of the jello on top.

Let chill till completely firm.

May top with dollops of whipped or sour cream and a sprig of mint.