Dried Apricot Sauce


100 g / 4 oz dried apricots
1/4 cup sugar
1/4 cup wine (muscat or muscatel)

Wash dried apricots in warm water, put in a pan, pour over with a cup of water, and cook until soft. Rub boiled dried apricots through a sieve, put it back into a pan, add sugar and 1/4 cup hot water, mix, bring to boil and cook for 5 minutes. Remove from heat, add wine and mix. Apricot sauce may also be prepared similarly, replacing dried apricots with apricot puree (200 g / 7 oz).

Slices of White Bread with Fruit


300 g / 11 oz bread
2 eggs
1/2 can canned fruit
1/2 cup sugar
1 cup milk
2-3 tbsp butter

Mix milk, eggs and sugar and lightly whip. Remove crust from a loaf of white bread and slice. Dip bread slices into egg paste and fry on a skillet with butter on both sides. Place fried slices of bread on a plate, put heated canned fruit on top, pour over with syrup and serve.
Fried slices of bread can be poured over with jam or compote from apples, peaches, apricots and other fruit.

Apple Fritters


500 g / 1 lb 2 oz apples
2-3 tbsp clarified butter
2 tbsp butter
1/4 cup sugar
1 tbsp powdered sugar
1/2 cup flour
4 eggs
1/3 cup milk

Prepare dough. In order to do this, mix melted butter in a pan with milk yolks, add one tablespoon of milk, pour in flour, one tablespoon sugar, 1/2 teaspoon salt, mix and dilute with remaining milk, add whipped egg whites. Lightly mix from from bottom to top so that the egg whites don’t get settled.
Peel and pit apples, cut into slices of 1/2 cm / 0.2 in thick, pour over with sugar and leave for 25-30 minutes. Then take each apple slice with a fork and dip into prepared dough and put on a skillet with heated butter. Fry on low heat, until apples get caramelized on both sides. Put a skillet with apples in medium-hot oven for 5 minutes. Once apples are ready, put them on a plate, pour over with powdered sugar and serve. Separately serve berry syrup, apricot sauce or sour cream.