1. Combine apricots and almond liqueur (or orange juice) in a large bowl. 2. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour. 3. Preheat oven to 350°F 4. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Arrange apricots in the baking dish. 5. Combine eggs, egg white and Splenda in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest; beat well to blend. 6. Pour the batter over the apricots; sprinkle with almonds. 7. Bake the clafouti until puffed and golden, 45 to 55 minutes. 8. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm. ---------------------------------------------------------------------------
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