Bread Pudding with dried apricots cherries and caramel sauce 4 cups sugar 2 1/4 cups water 4 ounces dried apricots, thinly sliced 4 ounces dried tart cherries or dried cranberries 3 cups whipping cream 2 cups whole milk 8 large egg yolks 1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat.
Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately. Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat.
Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup ... more.
I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.