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1
Place apple slices in a bowl.
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2
Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes.
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3
Make batter by placing sifted flour and salt into a warm bowl.
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4
Make a well in the center of the flour.
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5
Add the yeast, beer, apple juice and olive oil.
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6
Combine to form a smooth batter.
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7
Cover the bowl and allow the mixture to stand 4 hours.
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8
After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.
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9
Heat oil for deep frying.
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10
Place macerated apple slices into a small frying basket and then place this basket into the batter.
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11
Allow all the apple slices to become well coated in the batter.
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12
Drain and then place into the hot oil.
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13
Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.
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14
Apricot Sauce: Place apricots into a pan on high heat.
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15
Add the butter and allow to melt.
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16
Flavor with cinnamon.
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17
Pour in Slivovitz and light.
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18
When flames have almost died down, add the remaining 2 tablespoons Calvados.
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19
Add the grated rind of half an orange, and then stir in the cream.
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20
Puree in blender and then pour mixture back into the pan and heat.
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21
Whisk in the egg yolk and then place sauce into sauceboat.
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22
Serve.
