INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 F.  Combine cream, flour, 1/4 cup sugar, and diced
apricots in a large saucepan.  Bring to a simmer over medium heat and cook,
whisking until thick, about 3 minutes.  Remove from heat, add kirsch, then
wisk in egg yolks one at a time.
Beat egg whites in a nonreactive mixing bowl until foamy; add cream of
tartar; continue to beat until very stiff.
Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with
sugar, and spread 1/4 cup apricot mixture on bottom.  Add about a third of
the egg whites to the remaining apricot mixture; gently fold together.
Repeat, carefully folding in remaining egg whites in two batches.  Do not
overmix.  Spoon over apricot mixture in souffle dish.
Make sure oven rack is low enough to allow souffle room to rise 2" above
rim of dish.  Bake souffle until lightly browned on top, 12-15 minutes.
Dust generously with confectioner's sugar and arrange sliced apricots on
top.  Serve immediately. (Souffle will coninue to cook as it rests; start
eating on the outside and work your way into the middle.)
Reprinted from Saveur Magazine - July/Aug 1996.
Posted to MM-Recipes Digest V3 #190
Date: Fri, 5 Jul 1996 00:20:46 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

A Message from our Provider:

“Jesus: Because only the best will do”