Apricot Souffles

• 2 cups (packed) dried apricots
• 1/4 cup grand Marnier or Cognac
• 1/2 cup heavy cream or evaporated low fat milk
• 4 egg whites
• Pinch sugar
• 1/2 cup sugar

1. Preheat the oven to 400 degrees.
2. In a food processor, puree the apricots with the liqueur and cream.
3. Transfer to a bowl.
4. Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
5. 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.
6. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
7. Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan.
8. Set in oven and bake for 30 minutes.
9. Serve immediately.

apricots, grand marnier, heavy cream, egg whites, sugar, sugar

Taken from www.foodnetwork.com/recipes/apricot-souffles-recipe.html (may not work)