1. Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
2. Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.
3. Stir in creamy wheat cereal. Cook over low heat, stirring often, 5 minutes or until done. Top with apricots, and serve immediately.
Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat.