Hot apricot souffles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Sugar |
| 3 | ounces | Dried Apricots |
| 1 | cup | Water |
| 1 | tablespoon | Fresh Lemon Juice |
| 2 | larges | Egg Whites, Room Temp. |
| 1 | pinch | Salt |
| 2 | drops | Almond Extract |
Directions
Heat oven to 375øF. Lightly butter four 8 ounce souffle dishes; dust with ½ tb sugar. Combine apricots and the water in a small saucepan. Cook covered, stirring occasionally, over low heat for 15 minutes. Transfer to a food processor. Add 2 tb sugar and the lemon juice and process to a puree. Transfer to a large bowl. Beat the egg whites and salt in a mixer bowl until frothy. Gradually beat in 1-½ tb sugar and the almond extract; beat until stiff. Add egg whites to puree; gently fold with a spatula. Spoon into prepared dishes and smooth tops. Bake until puffed and browned, about 20 minutes. From: Syd's Cookbook.