Cut out the core of the apricots with a small spoon, sprinkle with sugar and apricot brandy and leave to infuse briefly. Instead of the stone, put a small marzipan ball. Baking dough: Mix flour, milk, oil, yolks and salt to a smooth, not too thin dough. Beat the egg whites until stiff and fold into the batter. Dip the apricots into the batter, bake them in fat until they float, lift them out, drain on paper towels and sprinkle with almond slivers. Serve with vanilla sauce or Kanari milk. Also dipped in batter and baked in lard are: elderflower, apple, apricot and pear wedges, plums and cherries.
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