Apricot souffles (mf)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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