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1/2 pint whipping cream
2 tbsp. powdered sugar
1/2 tsp. almond extract
4 tbsp. unsalted butter
3/4 cup sugar
8 apricots, ripe but firm, halved and pitted
1/4 cup milk
1/4 cup toasted, sliced almonds
Whip cream with powdered sugar to soft peaks. Add almond extract and refrigerate until ready to serve. (This is your almond cream.)
Melt butter in a large sauté pan over medium heat. Add sugar and stir to dissolve. Stir occasionally until mixture is light brown, about 3 to 5 minutes. Add apricots, cut-side down. Turn heat to medium-high and cook until sugar has turned a deep amber color and apricots are well-caramelized, no longer than 5 minutes. Shake the pan so the apricots are well caramelized. Remove pan from heat and put apricots on a plate, cut-side up.
Whisk milk into sugar mixture to make a caramel sauce. Simmer over low heat until thick, about 2 to 3 minutes. Arrange apricots on 4 serving dishes and pour sauce over each one. Serve with almond cream and sliced almonds.