Apricot Souffles
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Apricot Souffles
  Souffles    Apricots  
Last updated 6/12/2012 1:04:53 AM. Recipe ID 29595. Report a problem with this recipe.
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      Title: Apricot souffles
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      6 oz Dried apricots
  1 1/2 c  Water
    3/4 c  Sugar plus additional for
           -coating ramekins
      1 tb Fresh lemon juice
      1 tb Dark rum if desired
    1/2 ts Vanilla
      5 lg Egg whites
    1/4 ts Cream of tartar
 
  In a heavy saucepan simmer apricots, water and 1/2 cup sugar,
  covered, 20 minutes. Transfer hot mixture to a food processor and
  puree until very smooth. Force puree through a fine sieve into a bowl
  and stir in lemon juice, rum, vanilla, and a pinch of salt. Cool
  puree completely. Puree
  
  may be made 2 days ahead and chilled, covered. Bring puree to room
  temperature before proceeding. Transfer puree to a large bowl.
  
  Preheat oven to 350 degrees. Generously butter six 7-ounce (3 1/2 by 1
  3/4-inch) ramekins and coat with additional sugar, knocking out
  excess.
  
  In another large bowl with an electric mixer beat whites with a pinch
  of salt until foamy. Beat in cream of tartar and beat whites until
  they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a
  time, and beat meringue until it just holds stiff peaks. Whisk about
  one fourth meringue into puree to lighten and fold in remaining
  meringue gently but thoroughly. Ladle batter into ramekins and bake
  souffles on a baking sheet in middle of oven 20 to 25 minutes, or
  until puffed, golden brown and just set in center.
  
  Remove ramekins from oven. With 2 forks pull open center of each
  souffle and pour some creme anglaise into each opening. Serve
  immediately.
  
  Yield: 6 servings
  
  Recipe 




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Recipe ID 29595 (Apr 03, 2005)

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