Dutch Apricot Compote (Gedroogde Abrikozen)

1 (8 ounce) package dried apricots, cut into halves
1 1/2 cup medium white wine
1/2 cup water
1/2 cup granulated sugar
Whipped cream
2 tablespoons toasted slivered almonds

Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover and simmer until apricots are tender, about 30 minutes. Cover and refrigerate at least 24 hours.

Top each serving with whipped cream; sprinkle with almonds.

Yields 6 servings.