Wash, stone and chop the apricots. Peel the shallots. Chop half finely. Boil apricots, diced shallots, sugar and vinegar. Boil down at low heat stirring for 20-25 minutes. Add 5-8 tablespoons of water if necessary. Season the confit with salt, pepper and chilli to taste. Let it cool down
Wash and dab off the rabbit parts and cut them up if necessary. Rub with salt and pepper. Heat the oil in a frying pan. Brown the meat all around.
Peel the garlic and cut into slices. Wash the rosemary and remove the needles. Add both with the rest of the shallots to the rabbit and fry briefly. Deglaze with broth and possibly Noilly Prat, bring to the boil. Add the laurel. Cover and stew for 40-45 minutes. Arrange rabbit, shallots and apricot confit. Serve with crispy baguette