| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Souffle-des, Alcohol-des | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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