Dried Apricot Compote with Wine Cream

In a bowl, place the dried apricots, cover with water and let it soak overnight

Strain the water over a saucepan and add 1 cup of sugar and lemon

Bring to a simmer

Wash down any crystals that form on the sides of the saucepan with a moistened brush

Add the apricots and clear raisins and cook for 15-20 minutes or until the apricots are tender

Place the fruit in a bowl with the syrup

Cover and let it sit for at least 2 hours

In a metal or glass bowl, beat the eggs with 5 tablespoons of sugar, white wine, and brandy

Simmer over low heat in a water bath until thickened to three times its original volume

Remove from the water bath

Place on a plate or saucepan with cold water and ice and beat until cooled

Divide the fruit into 6 portions and cover with the cream, reserving 6 apricots for garnish

Cover each portion with the wine cream

Garnish with reserved apricots and toasted almonds, if desired

Do not prepare too far in advance, as the syrup tends to become watery

Serve 6 times.