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1
Wash, half and pit the apricots.
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2
Pour the amaretto in a pan that is large enough to fit all the apricots in one layer. Bring to a simmer.
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3
Place the apricots in the pan skin side down. Cover and simmer for 3-5 minutes, then turn them over once and simmer 3-5 minutes cut side down. The apricots should be turning just soft but nowhere near falling apart, so if your apricots are very ripe, reduce the cooking time. Carefully transfer to a platter in one layer.
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4
Boil down the amaretto in the pan to thick syrup, about 3-5 minutes. Strain through a sieve and pour over the apricots. Let cool and cover with plastic foil.
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5
For the parfait, separate the eggs. Beat the egg whites until they stand in stiff peaks.
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6
Whip the cream with an electric mixer in a separate bowl. Refrigerate egg whites and whipped cream. Place the freezing container in which you plan to fill the parfait in the freezer.
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7
Beat the egg yolks with the honey in a double boiler, whisking constantly, until the mixture foams and thickens. Place over a bowl of ice water and cool, whisking constantly.
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8
Transfer the cooled mixture into a large bowl using a spatula. Add the whipped cream and beat very briefly with the electric mixer, just until the honey mixture is combined with the whipped cream. Then, fold in the stiff egg whites by hand until fully incorporated. Try not to overmix, otherwise the parfait will lose its light texture.
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9
Fill into the pre-cooled freezing container and cover with the lid. Freeze until firm but not frozen solid, about 4 hours.
