Put the apricots into a bowl, cover with 10 fl oz of water, and
leave to soak for 2 or 3 hours. Meanwhile make the almond sponge. Drain apricots (reserving the juice) and put into a blender or food processor with the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner to serve warm (or cold) with the sponge cubes.