Soak the dried apricot halves in warm water for about 2 hours to soften.

Drain the water from the soaked apricots and pat them dry.

Combine the sugar, 1 cup of water, and the lemon half in a heavy-bottomed saucepan.

Boil the mixture until it becomes syrupy, reaching a temperature of 225 to 230°F on a candy thermometer.

Add the softened apricots to the syrup and simmer for another 5 minutes.

Remove the saucepan from the heat and allow the apricots to cool completely in a single layer.

Whip the cold whipping cream until stiff peaks form.

Gently fold 1 cup of slivered almonds into the whipped cream.

Arrange half of the apricot halves in a single layer, with the inner side facing up.

Dollop the almond cream mixture onto the apricot halves.

Cover each cream-filled apricot half with another apricot half, creating a sandwich.

Sprinkle the tops of the filled apricots with the remaining 2 tablespoons of slivered almonds and chopped pistachios.