Cook apricots and water to a boil in a medium unreactive pan; bring to a boil, remove from the heat and cool for about 2 hours.
Transfer apricots and water to a bowl. Set a strainer over the saucepan in which the apricots soaked and drain the apricots well, letting the liquid fall back into then pan
Combine sugar and flour and whisk the mixture into the apricot liquid. Place pan on low heat, stirring constantly, until it comes to a low boil. Stir in zest, butter and almond extract. Pour liquid over apricots and allow to cool.