I like to configure the flavors of apricots and almonds in cocktail form: Cachaca, apricot nectar, Bual Madeira, lime. It's not a dessert cocktail, but still very delicious.

We have a peach/almond dessert on our menu. It is our Peach Crisp which features Michigan peaches, almond streusel and vanilla gelato. Our suggested pairing for this summer dessert is moscato dʼasti.

I've done apricots and almonds in the past, but this year, I wanted to go
with plums. I just put on the menu an almond financier with bruleed almond
curd, curried cous cous, cured plums and marmalade, and thai basil.

Charred Apricot, Amaretto Baba, Honey Yogurt, Basil Crisp, Marcona Almond

wrote:
I am pairing these lovely ingredients! At the moment I am making an
apricot and almond frangipane rustic tart, that I've been selling
at the farmer's market as well as in the bakery.