Dip apricots in boiling water for 1-2 minutes, having made cuts on the peel, then refresh and blanch. Halve, discard pits.

Make a syrup of 3 tablespoons of sugar and 6 tablespoons of water over high heat. Put fruits in the syrup and cool.

For the cream cut vanilla pod, take out the pulp, and cook in 9 ounces of milk, bring to a boil. Whisk the remaining milk with sugar, starch and egg yolks. Take vanilla out of boiling milk, gradually stir in the yolk mix and cook over low heat, stirring, until thicken. Cool.

When serving, cover apricots with the vanilla cream, sprinkle with almonds and cinnamon, garnish with lemon balm.