Cut the pitted and cleaned apricots into 6-8 pieces, drizzle with the amaretto and add the preserving sugar. Let it steep for about an hour. In the meantime, lightly toast the chopped almonds in a non-stick pan. Bring the apricot and sugar mixture to the boil and cook for 3-4 minutes, add the almond pieces, stir and pour into boiled glasses immediately, close and turn upside down for about 1 hour.
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