Apricot souffle with hot brandy sauce
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Apricot souffle with hot brandy sauce
  Apricots    Souffles    Sauces  
Last updated 6/12/2012 1:04:53 AM. Recipe ID 29594. Report a problem with this recipe.
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      Title: Apricot souffle with hot brandy sauce
 Categories: Desserts
      Yield: 1 Servings
 
  1 1/4 c  Dried apricots
  1 1/2 c  Water
      2 tb Sugar
      4    Beaten egg whites
    1/8 ts Cream of tartar
           Salt
    1/8 ts Almond extract
    1/4 c  Sugar
      1 c  Chilled whipping cream
      1 tb Sifted sugar
    1/8 ts Almond extract
           HOT BRANDY SAUCE
 
  Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 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 1/4 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.
  
  File




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Recipe ID 29594 (Apr 03, 2005)

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