This is a silken apricot pudding known as mushosh in the Middle East, where it is also called "Beirut Wedding Cake."
Combine the apricots with the granulated sugar, orange juice, water and orange zest in a medium-size saucepan. Heat to boiling, then reduce the heat. Simmer, partially covered, until the apricots are very tender, about 10 minutes.
Stir the bulgur wheat into the apricot mixture and heat to boiling. Reduce the heat and cook, covered, over low heat until the bulgur wheat is very tender, about 45 minutes. (Add more water if needed to complete cooking.) Turn off the heat and let the pan stand, covered, for 10 minutes. Stir in the butter until melted.
Preheat the oven to 350°F.
Beat the egg yolks with the cream in a medium-size bowl. Slowly beat in bulgur mixture, then stir in the Grand Marnier.
Beat the egg whites until stiff, and fold them into the bulgur mixture. Transfer the mixture to a shallow 1- to 1½-quart baking dish.
Place the brown sugar in a fine-mesh strainer over the apricot mixture, press it through with the back of a spoon. Place the baking dish in a roasting pan and add ½ inch boiling water to the pan. Bake for 30 minutes, then cool on a rack. Serve at room temperature or well chilled, with Classic Vanilla Sauce. Serves 6 to 8.
Beat egg yolks with sugar in the top of a double boiler until smooth. Whisk in the vanilla. Cool to room temperature.
Whisk the kirsch into the custard. Beat the cream until stiff and fold it into the custard. Chill thoroughly before serving. Makes 2½ to 3 cups.