(*) For 4 small soufflé dishes apricot compote: rinse the apricots, cut them in half and remove the seeds.
Boil water, sugar and the cut vanilla stem with a few drops of juice of a lemon. Place the halved apricots in layers in the syrup and make at low temperature until the skin comes off.
Apricot charlotte: beat the eggs with the sugar. Cut 150 g of the compote into cubes, add to the egg mixture form and mix with 4 tablespoons of syrup. Add liqueur if desired.
Cut the bread slices to soufflé dish size and butter one side. Place one slice in each of the ramekins (butter on bottom). Spread the egg mixture evenly over the top. Dip the remaining slices of bread in the sugar, buttered side up, and place them on top of the egg mixture. Place the ramekins in a hot water bath and bake in a heated oven at 200 °C for about 25 minutes.
Finish: Finely whisk the other half of the apricot compote with a tiny bit of fruit juice. Divide 2 or 3 tablespoons of apricot sauce evenly onto shallow plates. Place one apricot charlotte on each and garnish with apricot slices. Bring to table sprinkled with mint leaves as well as powdered sugar.
Cherries, plums, peaches, etc. Instead of small soufflé dishes, put everything together in a gratin dish and bake in the oven without a water bath.
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