|2 cups||Packed dried apricots|
|¼ cup||Grand marnier or cognac|
|½ cup||Heavy cream; or evaporated low fat milk|
Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended.
Spoon the mixture into four ¾ cup capacity oven proof ramekins or custard cups.
Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes.
Yield: 4 servings
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997
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