Apricot Souffle With Hot Brandy Sauce Recipe

• 1 1/4 c. Dry apricots
• 1 1/2 c. Water
• 2 Tbsp. Sugar
• 4 x Beaten egg whites
• 1/8 tsp Cream of tartar Salt
• 1/8 tsp Almond extract
• 1/4 c. Sugar
• 1 c. Chilled whipping cream
• 1 Tbsp. Sifted sugar
• 1/8 tsp Almond extract Warm BRANDY SAUCE

1. Preheat oven to 325.
2. Simmer fruit & water in covered pan for 1/2 hour or possibly till tender.
3. Press mix through sieve.
4. Butter a 6 c. casserole & sprinkle with 2 Tbls.
5. sugar.
6. Beat whites till foamy & add in cream of tartar, salt & almond extract.
7. Continue beating to soft peaks.
8. Add in 1/4 c. sugar, 1 Tbls.
9. at a time, beat till stiff.
10. Gently fold apricot puree into whites.
11. Turn into casserole & set in pan of warm water.
12. Bake 40 min.
13. Whip cream till stiff, then add in sugar & extract.
14. Serve souffle with whipped cream & warm brandy sauce.

apricots, water, sugar, egg whites, cream of tartar salt, sugar, whipping cream, sugar, brandy sauce

Taken from cookeatshare.com/recipes/apricot-souffle-with-hot-brandy-sauce-69164 (may not work)