Apricot Souffles Recipe

• 6 ounce Dry apricots
• 1 1/2 c. Water
• 3/4 c. Sugar plus additional for coating ramekins
• 1 Tbsp. Fresh lemon juice
• 1 Tbsp. Dark rum if you like
• 1/2 tsp Vanilla
• 5 lrg Egg whites
• 1/4 tsp Cream of tartar Vanilla Rum Creme Anglaise see * Note

1. In a heavy saucepan simmer apricots, water and 1/2 c. sugar, covered, 20 min.
2. Transfer warm mix to a food processor and puree till very smooth.
3. Force puree through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, and a healthy pinch of salt.
4. Cold puree completely.
5. Puree may be made 2 days ahead and chilled, covered.
6. Bring puree to room temperature before proceeding.
7. Transfer puree to a large bowl.
8. Preheat oven to 350 degrees.
9. Generously butter six 7-oz (3 1/2 by 1 3/4 inch) ramekins and coat with additional sugar, knocking out excess.
10. In another large bowl with an electric mixer beat whites with a healthy pinch of salt till foamy.
11. Beat in cream of tartar and beat whites till they hold soft peaks.
12. Beat in remaining 1/4 c. sugar, a little at a time, and beat meringue till it just holds stiff peaks.
13. Whisk about one fourth meringue into puree to lighten and mix in remaining meringue gently but thoroughly.
14. Ladle batter into ramekins and bake souffles on a baking sheet in middle of oven 20 to 25 min, or possibly till puffed, golden and just set in center.
15. Remove ramekins from oven.
16. With 2 forks pull open center of each souffle and pour some Vanilla Rum Creme Anglaise into each opening.
17. Serve immediately.
18. This recipe yields 6 servings.

apricots, water, sugar, lemon juice, like, vanilla, egg whites, cream of tartar vanilla rum creme anglaise see

Taken from cookeatshare.com/recipes/apricot-souffles-69166 (may not work)