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Place the apricots in alarge pan with water, the sugar, cardamom, peppercorns and lemon juice. Bring to the boil and simmer for 10 minutes. remove from the heat, allow to cool, then chill for at least 2 hours. For the praline, place the sugar in a small pan with 1 Tbs of water. Heat gently, stirring until the sugar dissolves, then bring to the boil and simmer rapidly until golden brown. While the sugar is boiling, brush a baking sheet with a little oil and scatter the pistachios over it in an even layer, keeping them all close together. As soon as the caramel is golden, allow the bubbles to subside, then pour over the nuts and leave to cool and set hard. Then, place the praline on a board and, with a heavy knife, chop into shards. Divide the apricots between 6 bowls and spoon over a couple of Tbs of the cooking liquer. Top each serving with a spoonful of creme fraiche and decorate with the praline shards.
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