Cut the toast into small cubes. Briefly roast the poppy seeds in a frying pan without fat. Cut the vanilla pod in half lengthwise, scrape out the pulp and set the pod aside.
2. Beat 50 g butter and fine sugar with a mixer until creamy. Gradually add the egg and egg yolks. Add 1 pinch of salt as ditto the orange peel, add the curd and poppy seeds and mix until smooth. Then add the toast cubes with a rubber spatula and let the mixture rest in the icebox for 2 hours, stirring gently a few times.
Meanwhile, for the apricot roast, rinse the apricots, cut them in half and pit them. Bring the wine, sugar, cinnamon and vanilla pod to the boil and cook at high temperature for 3 minutes. Reduce the temperature, add the apricot halves and cook quietly for 3 minutes, tossing occasionally (the apricots should still have a little bit of bite).
In a large saucepan, bring 3 liters of tap water to a boil with a little salt. Make 1200 dumplings from the dumpling mixture, fill them in, bring to the boil and cook for 12 to 14 minutes with the lid on the edge of the stove.
While the dumplings are simmering, foam the remaining butter in a frying pan and fry the sponge crumbs in it until brown.
To serve, spread the apricot roest on the plates. Remove the dumplings from the pan with a skimmer, let them drain properly, place them on the plates and serve.
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