Wash the apricots, cut them in half, and remove the pits. Set aside a few wedges for garnish.
Place the apricots in a saucepan with the honey and 20 g of sugar. Simmer over low heat for about 10 minutes, until the fruit is tender.
Blend the apricot compote until it forms a smooth puree. Let it cool completely.
Separate the egg whites from the yolks. Whisk the yolks with the remaining sugar and the vanilla sugar until the mixture turns pale.
Whip the very cold heavy cream into soft whipped cream.
Beat the egg whites until stiff peaks form. Gently fold the apricot purée into the egg yolk-sugar mixture. Then add the whipped cream, followed by the beaten egg whites, folding the mixture gently to preserve its volume.
Pour the mixture into a loaf pan or individual molds. Smooth the surface, then place in the freezer for at least 6 hours.
Remove the parfait from the freezer 10 minutes before serving. Garnish with the reserved apricot wedges and serve well chilled.
