Ingredients

• 3/4 cup dried apricots (about 4 ounces)
• 1 cup water
• 1/4 cup granulated sugar
• 2 tablespoons apricot brandy
• 2 tablespoons superfine sugar
• 1/2 cup well-chilled heavy cream, whipped into soft peaks
• 36 Almond Shortbread Shells
• Garnish: 1/4 cup sliced almonds, toasted

Instructions

1. In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
2. Make brandied cream: In a small bowl fold brandy and sugar into whipped cream and chill, covered. Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
3. In a small bowl fold brandy and sugar into whipped cream and chill, covered.
4. Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
5. Sprinkle desserts with confectioners' sugar and garnish with almonds.