Apricots with Vanilla Cream
Cut apricots crosswise, pour into a bowl of boiling water, let stand briefly and peel. Halve, pit and cut apricots into quarters. Boil water with sugar until syrupy, cover apricots in sugar syrup and allow to cool.
Mix cornstarch, sugar, egg yolks and 1/4 l (approximately 1 cup) cold milk thoroughly. Bring vanilla seeds and remaining milk to a boil and whisk in cornflour and stir until a smooth cream forms. Let cool. Fry almonds in a pan without grease. Spread apricots on plates, cover with vanilla cream and sprinkle with almonds and cinnamon.