Method

• 1.
  Line a 1-litre terrine (we used a pyramid-shaped one) or loaf pan with plastic wrap, leaving plenty overhanging the sides.
• 2.
  Place 600ml cream, vanilla pod and seeds in a pan over medium-high heat and bring to just below boiling point. Remove from heat and set aside to infuse for 30 minutes.
• 3.
  Whisk the egg yolks and sugar in a bowl until thick and pale. Reheat the cream over medium heat until warmed through, then strain into the egg mixture, whisking well to combine. Return mixture to pan and cook over low heat for 2-3 minutes until thick enough to coat the back of a spoon. Cool, then chill for 30 minutes.
• 4.
  Whip remaining 200ml cream, then gently fold into the egg mixture with the amaretto. Pour into the terrine, cover with plastic wrap and freeze overnight.
• 5.
  Meanwhile, combine apricot nectar and lemon juice in a large bowl, then add almond essence and sugar to taste. Add the apricots, turn to coat, then cover and allow to steep in the fridge overnight.
• 6.
  For praline, oil a baking tray. Mix sugar and 1/2 cup (125ml) water in a saucepan over very low heat, stirring to dissolve sugar. Bring to a simmer over medium heat, then remove pan from heat and swirl to ensure sugar has dissolved completely and liquid is clear. Return to the heat and cook for 3-4 minutes until liquid begins to colour. Swirl pan to even out the heat and cook for a further 1-2 minutes until it is an even caramel colour. Remove from the heat and add the almonds, turning vigorously with a metal spoon so they are well coated. Pour onto the oiled tray, allowing mixture to spread. Set aside to cool and harden for 15 minutes. Break into pieces and process into coarse crumbs in a food processor. Store in an airtight container for up to 4 days.
• 7.
  To assemble the dessert, spread the praline on a plate. Turn the parfait onto a board and cut into 8 wedges. Working quickly, press the parfait slices into the praline to thickly coat, then return to a plate in the freezer until ready to serve. Reserve remaining praline to serve.
• 8.
  Drain apricots, reserving liquid. Place a quarter of the fruit in a bowl with mint and a little reserved soaking liquid to moisten. Puree remaining apricots and reserved liquid in a blender until smooth. Taste and adjust with sugar or lemon juice if desired.
• 9.
  Spoon the apricot puree onto plates or bowls. Place the praline-coated parfait on the puree, then serve with apricot salad, sprinkled with remaining praline.