Bring the water and sugar to the boil. Stir until the sugar has dissolved completely. Pour the liquid into a small measuring jug, allow to cool. Stir in the Kirsch or lemon juice. Mix the apricots, sugar and water in the same pan, bring to the boil. Reduce the heat, cover and simmer the apricots for approx. 10 mins. until soft, puree. Press the apricot puree through a sieve if necessary, leave to cool. Stir in the lemon juice. Mix the sour single cream with the icing sugar.
Divide half of the biscuits into 4 glasses, drizzle with half of the liquid. Top with half of the apricot puree and half of the sour single cream. Repeat the process. Cover the dessert and leave to chill for approx. 30 mins. Roughly break up the reserved biscuits and sprinkle on top of the dessert. Decorate with peppermint.