3⁄4 Cup (12 tbs), strained (Juiced From 3 Oranges)
1⁄4 Cup (4 tbs) (Juiced From 2 Lemons)
2 Tablespoon (Preferably Dijon)
2 Cup (32 tbs), washed and halved
1 Cup (16 tbs)
1⁄2 Cup (8 tbs), toasted
Melt butter in saucepan.
Add shallot, orange juice, lemon juice, mustard, apricots and salt and pepper and cook briefly to soften shallot and combine ingredients.
Add Amaretto and simmer, stirring occasionally, until sauce coats spoon, about 35 minutes.
Stir in slivered almonds just before serving.