The smoky tartness of the Apricots pairs perfectly with the sweet Vanilla ice cream and the rich nuttiness of the almond butter.  You can grill the apricots or roast them in the oven.

Heat a grill or oven to 400.

Cut 1 lb. of apricots in halves and remove the pits.  Place the fruit cut-side up on a grilling pan (or sheet pan in the oven).

Cook the fruit until the skins begin to brown (20-30 minutes), then lower the heat to 300 and turn the fruit over.  Cook for another 5-10 minutes, until it is soft but not yet complete mush.  Remove from heat and allow to cool before transferring into a bowl.  The apricots will exude a delicious syrup — make sure to save it to drizzle over the parfait.

Toast 1 C. of almonds and then chop them roughly.

Put 4 Apricot halves a glass.  Drizzle with a Tablespoon of Almond Butter,  then top with a scoop of vanilla ice cream.  Sprinkle a tablespoon or so of nuts over the ice cream.  Finally, spoon some of the apricot syrup over the top.