Apricot souffles (mf)

Yield: 4 Servings

Measure Ingredient
2 cups Packed dried apricots
¼ cup Grand marnier or cognac
½ cup Heavy cream; or evaporated low fat milk
4 Egg whites
1 pinch Sugar
½ cup Sugar

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.

Serve immediately.

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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