1. Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry. 2. Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan. 3. Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer. 4. Add the apricots and simmer for another 5 minutes. 5. Remove from heat and allow to cool completely in a single layer. 6. Whip cream until stiff. 7. Fold 1 cup slivered almonds into cream. 8. Arrange half of the apricot halves in single layer, inner side up. 9. Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich. 10. Sprinkle the tops with the 2 tablespoons of almonds and pistachios. ---------------------------------------------------------------------------
Nutrition
Ingredients
