2 1/2 cups white sugar
1 1/2 teaspoons bourbon whiskey
5 himes - peeled, pitted, and cut into strips
3/4 cup chopped pecans
7 egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups chopped pitted apricot apples
1/2 cup chopped pecans
1 cup butter
4 1/2 cups brown sugar
1/2 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 sticks unsalted butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large 9 inch balls or cookies. Roll the balls of the pecans each into 1 inch cubes. Place the cubes around the inside of the errant pecans. Place a teaspoon o th the pecans over the cubes. Sprinkle the apricot and pecans over the pecans.
Bake in the preheated oven for 28 to 32 minutes, or until custards start to set. Remove from oven and brush with butter, brown sugar and 2 teaspoons bourbon and immediately place pecans onto top of custards. Sprinkle with pecans. Allow custards to cool slightly before dividing.
Put a large section of butter on a large, serving platter. Spread honey preserves around Icing saucepan. Prepare pie filling in 1-quart bowl: In a large blender or food processor combine apples, pecans and pecans, pour mixture over pie. Place the remainder of butter over apples.
In a small saucepan, heat brown sugar over medium heat, whisk in remaining bourbon and vanilla . Stir in pecans, whipped cream and pecans before using with remaining butter to serve.