Drain apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-half the nut brittle.
Beat cream until stiff, add slowly sugar, vanilla, salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible.
Other canned fruit or orange sections may be used instead of apricots.