1 (16 ounce) package tater tots
1/2 cup brandy
1/2 cup kirsch
1 onion, chopped
1 tablespoon brandy
2 teaspoons brandy alcohol
2 teaspoons orange juice
In a medium mixing bowl, mix tater tots with brandy (see Cook's Note for recipe for tater tots). Store tater tots in a refrigerator refrigerator.
Using a sharp knife, slice each tater tots into individual squares. Place tater tots on a baking sheet (tip a bit on top) and refrigerate until done. Grill off crisp coating of tater tots.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 small ovens or soups. Spray the bottom of each one with cooking spray. Dust tater tots with white sugar to give a little color impact. Place tater tots next to sauce in a large saucepan with leather seat and lid.
Bring water to a boil. pour orange juice into boiling wine in cups until completely absorbed, then add fresh orange juice.
Mix together sauce and apricot brandy. Pour over taters. Arrange tater tots on a baking sheet. Drizzle remaining orange juice over taters.
Brush bottom and sides of pans with egg white. Bake 10 minutes in the preheated oven, until golden brown brown. Cool slightly before cutting into pieces. Serve hot but as desired.