Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is delicious, too. If you don’t have fresh or canned apricots, use 12 oz. (about 2 cups) dried apricots, and increase the water to 1 cup to rehydrate them.
For an alcohol-free version of this pavlova, replace the 1/4 cup Amaretto in the sugar syrup with 1/4 cup more water and add 1/4 tsp. almond extract. Replace the 1 Tbs. Amaretto in the cream with 1/4 tsp. almond extract.
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