Cut the apricots in half and remove the seeds.
Bring water, juice of one lemon and sugar to a boil. Pour in the apricots and gently make two to three min with the lid closed. Cool in the broth.
Sauce: Just before serving, in a small pan, melt the sugar to light brown caramel. Add the butter and foam it. Extinguish with the orange juice. Continue cooking until the caramel has completely dissolved and the gravy is no longer too thin. Remove from heat.
Drain the apricots well and turn them over in the hot broth. Serve in dessert bowls.
Tip: If you like, add 1 tablespoon of crème fraîche or heavy cream on top.
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