Instructions: Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230F. on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool.

Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich.

Sprinkle remaining almonds and pistachios over tops.

Makes about 75, if small apricots are used.

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