1 1/4 pounds fresh, ripe apricots (pitted and quartered, about 12)
1/2 cup plus 2 tablespoons superfine sugar
1 1/4 cups cold water
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon pur almond extract
1 tablespoon apricot brandy (optional)
1/2 cup heavy (whipping) cream