Marzipan-Stuffed Apricots

Preheat oven to 325 degrees F.

Drain apricots, reserving liquid. If necessary, slit each apricot, on one side only, to remove pit. Divide almond paste into 12 pieces.

Insert 1 whole almond in each piece of almond paste. Roll into a ball, being careful to cover almond completely. Put an almond-paste ball inside each apricot.

Arrange apricots in a 10-by-6-inch baking dish. Bake for 20 to 25 minutes, or until the apricots are heated through and the almond paste is slightly browned.

Meanwhile, in small saucepan, combine reserved apricot liquid (if necessary, add water to measure 1 1/3 cups) with cornstarch. Over medium heat, bring to boiling, stirring. Add oranges and reduce heat. Simmer, stirring, for 2 minutes.

Stir in the toasted sliced almonds and the brandy. Pour the mixture over apricots. Serve warm.