Put apricot in a saucepan with 225 ml
water and bring to the boil, then simmer, covered, for about 25
minutes or until very soft. Meanwhile, put sugar and 450 ml water
in a heavy-based saucepan and heat gently, stirring occasionally,
until sugar has dissolved. Bring to the boil and boil for 3
minutes or until syrupy.
Drain apricots and puree in a blender
or food processor fitted with a metal blade. Add syrup and process again. Pour mixture into a bowl and leave to
cool, then chill for at least 1 hour. Whip cream until holding soft peaks,
fold half into apricot puree, leaving it slightly marbled, and spoon
into serving dishes.
Chill for 30 minutes, then top with
remaining cream and scatter with chopped almonds.