Wash the apricots and cut them into spears. Reserve 1 tablespoon of sugar and lightly caramelise the remaining sugar in a coated frying pan. Then deglaze with the apple juice. Next add the cinnamon and the apricots. Allow to reduce 5 minutes.
In the meantime, sift the flour and add the salt and sugar. Then add the eggs, Bonny Full Cream Evaporated Milk and carbonated water and stir until a smooth dough is formed. Let the dough rise for 15 minutes.
Then fry the dough with a bit of butter in a frying pan until it is brown on both sides. Spread with the compote and top with the apricot spears before serving. Garnish with icing sugar or Bonny Sweetened Condensed Milk to taste.