Brandied Apricot Beignets with Chocolate Dipping Sauce

Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves.

Reduce heat to low, cover, and simmer 2 minutes.

Remove from heat.

Steep, covered, 30 minutes.

Drain; reserve apricots and syrup.

Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts.

Remove from heat.

Add flour; stir briskly until dough gathers into ball.

Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes.

Cool 5 minutes.

Using electric mixer, beat in eggs 1 at a time.

Beat in apricots.

DO AHEAD: Can be made 4 hours ahead.

Cover; let stand at room temperature.

Preheat oven to 200°F.

Line large rimmed baking sheet with paper towels.

Pour oil into large deep saucepan to depth of 1 1/2 inches.

Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F.

Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil.

Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total.

Using slotted spoon, transfer beignets to sheet.

Place in oven to keep warm.

Rewarm chocolate sauce over low heat.

Mix in reserved apricot syrup.

Sift powdered sugar over beignets.

Divide among plates.

Serve with warm chocolate sauce.