1 pound dried apricots
2 cups granulated sugar
1 cup water
2 wedges of lemon
1 cup whipping cream
1 cup slivered almonds
Fill a large bowl with warm water. Add apricots and let them soak for two to three hours. Drain well. Set aside.
Combine the sugar and lemon wedges in a saucepan. Bring to boil and cook until mixture reaches 225 degrees F on a candy thermometer. Immediately add the apricots and cook another four to five minutes. Remove from heat, allow to cool completely and then lay the apricots out on a serving platter.
Whip the cream until stiff peaks form. Fold in the slivered almonds. Place a dollop of the whipped cream mixture on top of each apricot. Sprinkle with additional chopped almonds, if desired.