Apricot Souffles (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 cups (packed) dried apricots |
1/4 cup grand marnier or cognac |
1/2 cup heavy cream or evaporated low fat milk |
4 egg whites |
pinch sugar |
1/2 cup sugar |
Directions:
1. Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
2. Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
3. 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 3/4 cup capacity oven proof ramekins or custard cups.
4. 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.
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