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Eggs Desserts, Syd’s book 4 Servings

INGREDIENTS

4 tb Sugar
3 oz Dried Apricots
1 c Water
1 tb Fresh Lemon Juice
2 lg Egg Whites, Room Temp.
1 pn Salt
2 dr Almond Extract

INSTRUCTIONS

Heat oven to 375°F.  Lightly butter four 8 ounce souffle dishes; dust with
1/2 tb sugar.  Combine apricots and the water in a small saucepan.  Cook
covered, stirring occasionally, over low heat for 15 minutes.  Transfer to
a food processor.  Add 2 tb sugar and the lemon juice and process to a
puree.  Transfer to a large bowl.  Beat the egg whites and salt in a mixer
bowl until frothy.  Gradually beat in 1-1/2 tb sugar and the almond
extract; beat until stiff.  Add egg whites to puree; gently fold with a
spatula.  Spoon into prepared dishes and smooth tops.  Bake until puffed
and browned, about 20 minutes.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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