Side Pannel
Hot Apricot Souffles
Ingredients List
- 4 tb Sugar
- 3 oz Dried Apricots
- 1 c Water
- 1 tb Fresh Lemon Juice
- 2 lg Egg Whites, Room Temp.
- 1 pn Salt
- 2 dr Almond Extract
Directions
Heat oven to 375øF. Lightly butter four 8 ounce souffle dishes; dust with
1/2 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 1-1/2 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.
1/2 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 1-1/2 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.
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