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Apricot Fritters Au Sabayon

Prepare a batter for fritters. Place twelve preserved half apricots on a plate with a tablespoon sugar and a tablespoon kirsch wasser; mix well in the seasoning and let infuse for ten minutes. Plunge the apricots into the batter and roll well; then plunge, one by one, into very clear boiling fat for eight minutes, or until of a nice golden tint, frequently turning them meanwhile. Lift up with the skimmer, drain on a cloth, neatly trim all around, dress on a dish. Dredge a little powdered sugar over. Pour a Sabayon sauce around the apricots and serve.