Place the apricots in a pan and just cover with cold water. Bring to the
boil, then simmer gently for about 15 minutes until soft and plump. Drain,
reserving the liquid. Puree the apricots with the apricot brandy and
orange juice, then transfer to a dish. Whisk the cream until it holds soft
peaks, then fold it into the fruit. Whisk the egg whites until stiff, then
fold them in. Spoon into a serving bowl and sprinkle with the almonds.
Cover with clingfilm (plastic wrap) and chill before serving with ratafia