| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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