Title: Apricot & pistachio souffle
 Categories: Eggs, Nuts
      Yield: 6 - 8
 
MMMMM----------------SOURCE: SOUFFLE SPECTACULARS---------------------

MMMMM--------------------FROM: SALLIE AUSTIN-------------------------

MMMMM------------------------INGREDIENTS-----------------------------
      3 tb Butter
      4 tb Flour
  1 1/2 c  Milk
      6 ea Egg yolks
      8 ea Egg whites
        pn Salt
    1/8 ts Cream of tartar

MMMMM-------------------------DIRECTIONS------------------------------
    1/2    Apricot & Pineapple Jam
    1/2    Apricot & Pineapple Jam
    1/4 t  Almond extract
      2    Almond extract
 
  :          whipped cream
  :          Preheat oven to 400-F.
  :          dried apricots soaked
  :          -overnight in cold tea
  :          shelled pistachio nuts
  :          apricot brandy (optional)
  :          confectioners' sugar
  :          ground pistachio nuts
  
  Melt the butter and add the flour. Add the milk gradually stirring
  with a wire whisk to make a thick smooth sauce. Add the sugar. Remove
  from the heat and add the egg yolks one at a time. Add the almond
  extract, the drained, chopped apricots, the pistachio nuts and the
  optional brandy. Beat the egg whites, with a pinch of salt and the
  cream of tartar, until stiff. Fold in apricot mixture and spoon into
  a buttered and sugared 6 cup souffle dish. Place the souffle in the
  oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
  The surface of the baked souffle may be dusted with confectioners'
  sugar and ground pistachios. Serve with whipped cream. Courtesy of
  Shareware RECIPE CLIPPER 1.0