Vanilla Apricot Cream
Boil milk with vanilla pod, take pan from heat. Whisk egg yolks with sugar until fluffy, add hot vanilla milk and remove vanilla pod. Return everything to the pot and whisk on medium heat until creamy. Rinse and dry apricots, halve and pit. Set four pieces aside, purée the remaining apricots and strain through a fine sieve. Fold puree into cream, season with lemon juice and refrigerate.
Whip heqvy cream and fold into apricot cream. Place apricots and cream into dessert glasses and serve.