For the sauce:
1 can (15 ounces) apricot halves
2 tablespoons oil
4 green onions, thinly sliced
2 tablespoons flour
4 teaspoons Madras curry powder
1/2 cup oyster liquor (natural oyster juices)
1/2 cup water
1/3 cup light cream
3 tablespoons finely chopped dry-roasted cashews
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 thin slices bacon, cut in half
24 shucked oysters
1. To make sauce, strain apricot halves, reserving syrup. Finely cube apricots; set aside. Heat oil in saucepan; add green onions and sautй 2 minutes. Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes. Add cubed apricots and cashews; simmer 2 to 3 minutes. Remove from heat. Stir in salt and pepper.
2. In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers. Place skewers in center of cooking grate. Grill 6 to 8 minutes, turning once halfway through grilling time.
3. Serve kabobs with sauce for dipping.