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1
For the sauce, in a medium saucepan combine the sugar, orange juice and vanilla bean seeds or vanilla extract and bring to a boil.
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2
Reduce by a third.
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3
Add the apricots, turn the heat down to medium and simmer 5 to 10 minutes, until the apricots are soft.
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4
Remove from the heat and divide among 4 plates or pour the sauce onto a platter and arrange the apricots on the edge.
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5
Preheat the oven to 425 degrees.
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6
Have the platter for your omelet close at hand.
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7
Whisk the egg whites in a clean dry bowl or in the bowl of a standing mixer fitted with the whisk attachment.
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8
When they begin to foam, add the cream of tartar and continue to whisk at medium speed until they form medium peaks.
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9
Continue whisking on medium speed while you slowly add the sugar, until the egg whites form stiff, satiny but not dry peaks.
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10
In another large bowl, beat the egg yolks and add the Cointreau, salt and nutmeg.
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11
Stir 1/4 of the egg whites into this mixture, then gently fold in the rest.
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12
Heat a 10-inch skillet that can go into the oven over medium-high heat.
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13
Add the butter to the hot pan, and when the foam subsides and the butter is just beginning to color, gently scrape in the egg mixture, using a rubber spatula.
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14
Do not stir.
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15
Immediately transfer to the oven for 2 1/2 to 3 minutes, until puffed.
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16
Remove from the heat, sprinkle half the toasted almonds over the omelet and slide or turn out onto the platter, folding the puffed omelet in half as you do.
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17
Sprinkle with the remaining toasted almonds and dust with powdered sugar if you wish.
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18
Spoon onto the plates with the apricot sauce and serve.
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19
Note: You can also serve the apricot sauce separately and spoon it over the souffle.
