Put canned apricots in a mixer jar. Drain and add dried apricots and sugar and grind till smooth. Transfer this mixture into a bowl.
Add 4 tbsps whipped cream and mix. Put into stemmed glasses.
Put the remaining whipped cream into a piping bag fitted with a star nozzle.
Sprinkle a little brown sugar on top of the apricot mixture and pipe a whipped cream rosette on it.
Finally sprinkle a little blanched pistachios, chill and serve.