Apricot Souffles (Mf)
- 2 c Packed dried apricots
- 1/4 c Grand marnier or cognac
- 1/2 c Heavy cream; or evaporated
- -low fat milk
- 4 Egg whites
- 1 pn Sugar
- 1/2 c Sugar
Preheat the oven to 400 degrees. In a food processor, puree the apricots
with the liqueur and cream. Transfer to a bowl.
Beat the egg whites until somewhat stiff, then gradually beat in the sugar
and continue to beat until stiff and glossy.
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.
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.
Yield: 4 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
with the liqueur and cream. Transfer to a bowl.
Beat the egg whites until somewhat stiff, then gradually beat in the sugar
and continue to beat until stiff and glossy.
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.
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.
Yield: 4 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
