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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