Apricot cream with caramel

Cook the apricots in a pan with the water for 15 minutes until they are very soft. Meanwhile, make the caramel: In a small pan with a thick bottom, heat the sugar with half of the water over medium high heat until the sugar turns light brown. Stir from the moment the sugar starts to color. Remove the pan from the heat and add the other half of the water. Stir until the hardened caramel dissolves.

Let the apricots cool down and then mix them with adhering moisture in the blender or with the hand blender in a narrow bowl until smoothed.

Beat in a bowl of whipped cream with apricot puree and liqueur with the hand mixer to an airy mass where peaks remain. Spoon a layer of caramel in high slices and scoop the apricot cream. Pour some caramel into it. Garnish with the almond shavings.