Method :
-
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.
Serves 4-6
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