Ingredients

Makes 36 desserts

　　

For apricot purée

3/4 cup dried apricots (about 4 ounces)

　　1 cup water

　　1/4 cup granulated sugar

　　

For brandied cream

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

　　

Make purée:

Step 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.

　　

Make brandied cream:

Step 2

In a small bowl fold brandy and sugar into whipped cream and chill, covered.

　　

Step 3

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.

　　

Step 4

Sprinkle desserts with confectioners' sugar and garnish with almonds.