Apricot souffle with hot brandy sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Dried apricots |
| 1½ | cup | Water |
| 2 | tablespoons | Sugar |
| 4 | Beaten egg whites | |
| ⅛ | teaspoon | Cream of tartar |
| Salt | ||
| ⅛ | teaspoon | Almond extract |
| ¼ | cup | Sugar |
| 1 | cup | Chilled whipping cream |
| 1 | tablespoon | Sifted sugar |
| ⅛ | teaspoon | Almond extract |
| HOT BRANDY SAUCE | ||
Directions
Preheat oven to 325. Simmer fruit & water in covered pan for ½ hour or until tender. Press mixture through sieve. Butter a 6 cup casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy & add cream of tartar, salt & almond extract. Continue beating to soft peaks. Add ¼ cup sugar, 1 Tbls. at a time, beat until stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of hot water. Bake 40 minutes. Whip cream until stiff, then add sugar & extract. Serve souffle with whipped cream & hot brandy sauce.
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