Remove pits from apricots and cut into l/4 inch thick wedges. Cut each wedge in half crosswise. Place apricots into microwave-safe casserole. Add 3/4 cup sugar, lemon juice and tapioca. Stir until apricot slices are evenly coated. Let stand l5 minutes. Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 minutes, stirring until mixture comes to full boil. Mixture is cooked when beads of tapioca become translucent. Let mixture stand, covered, l0 minutes. Remove lid and cool to room temperature. Cover and refrigerate l to 2 hours, until very cold. Whip cream with remaining 3 tablespoons of sugar and vanilla until stiff peaks start to form.

Fill 8 wine or dessert glasses about l/3 full with apricot mixture. Cover apricot layer with about 3 tbs. of whipped cream. Cover cream layer with remaining apricot mixture. Top with dab of remaining whipped cream. Garnish with sliced almonds. Serve immediately. Makes 8 servings