| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Dried apricots |
| 1 1/2 | c | Water |
| 2 | tb | Sugar |
| 4 | Beaten egg whites | |
| 1/8 | ts | Cream of tartar |
| Salt | ||
| 1/8 | ts | Almond extract |
| 1/4 | c | Sugar |
| 1 | c | Chilled whipping cream |
| 1 | tb | Sifted sugar |
| 1/8 | ts | Almond extract |
| HOT BRANDY SAUCE |
INSTRUCTIONS
Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour or until tender. Press mixture through sieve. Butter a 6 cup casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy & add cream of tartar, salt & almond extract. Continue beating to soft peaks. Add 1/4 cup sugar, 1 Tbls. at a time, beat until stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of hot water. Bake 40 minutes. Whip cream until stiff, then add sugar & extract. Serve souffle with whipped cream & hot brandy sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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