250 gr dry apricots
2 cups water
1 cup sugar
1 cup water
English devon cream or very thick cream
100 gr blanched almond
1/4 cup pistachio nuts, crushed
Soak the apricots in water overnight. Next day boil the syrup, drain the apricots and add into the syrup. Boil for 15 minutes and then let cool.
To serve, spread half a teaspoon of cream and place an almond in each apricot. Garnish with pistachio nuts.