Method

• 1.
  Combine the vanilla pod and seeds, 200g sugar and 2 cups (500ml) water in a saucepan over medium-low heat, stirring until sugar has dissolved. Increase heat to medium and bring to the boil. Cook for 10 minutes or until slightly thickened.
• 2.
  Add apricot and cover the surface with a piece of baking paper. Reduce the heat to medium-low and simmer for 40 minutes or until apricot is soft and plump. Allow to cool slightly, then strain through a fine sieve, reserving syrup. Discard vanilla pod and chill syrup until ready to reserve. Whiz apricot in a blender until almost smooth.
• 3.
  Using an electric mixer, beat yolks with remaining 100g sugar until thick and pale. Add cream and mascarpone, then beat gently to combine. In a separate bowl and using cleaned beaters, beat eggwhites with a pinch of salt until stiff peaks form.
• 4.
  Fold the apricot puree into yolk mixture until combined, then gently fold in the eggwhite. Pour mixture into 6 ramekins and freeze for 2-3 hours until firm.
• 5.
  Meanwhile, for the macarons, preheat oven to 150°C. Line 2 large baking trays with baking paper. Beat eggwhites to soft peaks, then slowly add sugar until stiff peaks form. Fold the amaretti crumbs into the eggwhite. Spoon tablespoonfuls of the mixture onto the baking trays. Bake for 30 minutes, then turn off oven and cool completely in the oven.
• 6.
  To serve, dip the base of each ramekin in hot water to loosen, then turn out semifreddos onto serving plates. Spoon over some of the chilled apricot syrup, top with a macaroon and scatter with pomegranate seeds, if using.