First, bring dried apricots to a boil in strong sugar water and soak for three days. They swell and develop a more intense flavor and resemble fresh apricots.
Beat 30 g butter with 40 g powdered sugar and 2 egg yolks until creamy. Squeeze curd well and firmly until it has a crumbly consistency.
Mix cornstarch with rum, add lemon zest, flour and vanilla until creamy and knead everything well together.
For the caramelized breadcrumbs, sprinkle 10 tablespoons of crumbs with 3 tablespoons of confectioners’ sugar in a frying pan and stir repeatedly over high heat until the sugar caramelizes and the crumbs darken.
Surround apricots with dough and shape into round balls. Poach in sugar water for 10 minutes, remove and sprinkle with caramelized breadcrumbs.
For the apricot sauce, boil dried apricots again in white wine until soft and chop finely. Sugar the apricot puree as desired.
Arrange the apricot dumplings with apricot sauce and serve.
Preparation Tip:
Make your own breadcrumbs and use hard Striezel or hard Brioch pastry for pastries. The breadcrumbs can be stored in an airtight tin for four weeks without further ado.
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