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| Apricot Souffle |
| Yields: 6 servings |
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| Ingredients |
2/3 lb ripe apricots
1/4 C water
4 T sugar
6 drops kirsch
2 egg yolks
4 egg whites
1/4 t cream of tartar
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| Method |
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Prepare the puree with the apricots and reduce to 1/2 cup, whisk in the sugar, kirsch and yolks. In a separate mixer beat the warm egg whites with the tartar and then add the remaining 2 T of sugar until they hold soft peaks. Then fold in the puree and pour into a buttered and sugared ramekin, about 1/4 inch from the top and bake for 6-7 minutes at 400° F or until top is just loose. |
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