Deep-Fried Camembert with Apricot Sauce
Whisk egg. Coat Camembert in egg. Mix hazelnuts with 1 teaspoon salt. Dredge Camembert in nuts. Heat a deep fryer to 180°C (approximately 350°F). Fry cheese until golden. Drain on paper towels.
Rinse apricots, then blanch in boiling water. Peel, halve, remove pits and combine with sugar and 2 tablespoons water in a saucepan. Bring to a boil and cook about 2 minutes. Puree with an immersion blender. Let cool.
Serve hot Camembert with apricot sauce. Garnish with parsley.