Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
If your objective is to maintain a similar color/texture/firmness, then cling peaches are the way to go. Except they are almost always found canned (I live in California and sometimes find them fresh at farmers markets where vendors come from the Sacramento valley).

I'm a fan of the pear.  Bosc and Anjou will hold up well during cooking (Bartlett pears may fall apart).

Both should work well with the pastry cream and vanilla in the recipe.

If you end up using pears, consider adding just a hint of almond extract or amaretto to the pastry creme.