Method

• 1.
  Combine apricot, sugar, vanilla, lemon juice and cardamom in a saucepan over high heat. Bring to the boil, breaking up apricot with a fork occasionally, for 5 minutes or until a jammy consistency.

• 2.
  Transfer 1/3 cup (80ml) cooking liquid to a bowl and stir through cornflour. Return cornflour mixture to apricot mixture, reduce heat to medium-high and cook, stirring occasionally, for 3 minutes or until reduced slightly. Remove from heat.
• 3.
  Cut an opening on the outside edge of each croissant, creating a pocket. Spoon 2 tbs apricot mixture into each pocket. Thread a wooden skewer through each opening to seal.
• 4.
  Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, deep-fry croissants, turning halfway, for 11/2-2 minutes or until a darker golden. Remove with a slotted spoon and drain on paper towel. Place extra sugar on a tray. Turn hot croissants in the sugar and scatter over sugar to coat.
• 5.
  Remove wooden skewers and serve croissants warm or hot with cream.