Method Line a 20 cm square pan with plastic wrap and keep to one side.Halve the apricots and remove the pits. Combine the apricots, 1/3 C (80 ml) castor sugar, water, ginger and vanilla extract in a medium saucepan and cook over high heat until the sugar has dissolved and the apricots are soft and cooked. Mash the apricots with a fork and chill in the fridge until cool.Beat the egg white to soft peak stage. Add the 2 Tbsp (30 ml) castor sugar and beat until the sugar has dissolved and you have firm, shiny peaks. Keep to one side.Whip the cream to soft peak stage. Fold the egg whites and whipped cream into the apricot mixture and spoon into the prepared pan. Smooth the surface and chill in the freezer for at least 12 hours.Remove from the freezer and cut into desired shapes. Serve with a drizzle of honey and toasted almonds.