Place the apricots in a heavy-based saucepan with the brown sugar, vanilla pod and measurement water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes until the apricots are tender yet just retaining their shape.
Meanwhile, for the amaretti, whisk the egg white in a grease-free bowl until stiff. Fold in the ground almonds and caster sugar until well mixed. Line a baking sheet with baking parchment and spoon tablespoonfuls of the mixture on to the lined sheet, well spaced apart.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes until just beginning to brown. Leave to cool on the paper for 5 minutes, then carefully peel away from the paper and transfer to a wire rack.
Mix the lemon rind into the crème fraîche. Remove the vanilla pod from the apricots and spoon the apricots into serving dishes. Serve with the lemon cream and soft amaretti.