1 lb Dried apricot halves
2 c Sugar
1 c Water
1/2 Lemon
1 c Whipping cream
1 c Slivered almonds
2 T Slivered almonds
Pistachios
Soak apricots in warm water 2 hours to soften. Drain. Combine sugar,
1 cup water and lemon half. Boil until syrupy, 225-230°F on candy
thermometer. Add apricots and simmer 5 minutes. Remove from heat and
allow to cool.
Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot
halves in single layer, inner side up. Dollop cream mixture onto 50
percent of apricot halves. Cover with other 50 percent, like sandwich.
Sprinkle remaining almonds and pistachios over tops.
