Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot Souffles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Ounce(s) Dried apricots
1 1/2 Cup(s) Water
3/4 Cup(s) Sugar plus additional for
coating ramekins
1 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Dark rum if desired
1/2 Teaspoon(s) Vanilla
5 Egg whites
1/4 Teaspoon(s) Cream Of Tartar
Directions:
In a heavy saucepan simmer apricots, water and 1/2 cup sugar, covered,
20 minutes. Transfer hot mixture to a food processor and puree until
very smooth. Force puree through a fine sieve into a bowl and stir in
lemon juice, rum, vanilla, and a pinch of salt. Cool puree completely.
Puree may be made 2 days ahead and chilled, covered. Bring puree to
room temperature before proceeding. Transfer puree to a large bowl.
Preheat oven to 350 degrees. Generously butter six 7-ounce (3 1/2 by 1
3/4-inch) ramekins and coat with additional sugar, knocking out
excess. In another large bowl with an electric mixer beat whites with
a pinch of salt until foamy. Beat in cream of tartar and beat whites
until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little
at a time, and beat meringue until it just holds stiff peaks. Whisk
about one fourth meringue into puree to lighten and fold in remaining
meringue gently but thoroughly. Ladle batter into ramekins and bake
souffles on a baking sheet in middle of oven 20 to 25 minutes, or
until puffed, golden brown and just set in center. Remove ramekins
from oven. With 2 forks pull open center of each souffle and pour some
creme anglaise into each opening. Serve immediately. Yield: 6
servings Recipe by: Cooking Live Show #CL8928 Posted to MC-Recipe
Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Aug 4, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1120
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 303.9mg
Potassium: 2394.9mg
Carbohydrates: 259.5g
Fiber: 12.5g
Sugar: 242.4g
Protein: 23.8g


Scale this recipe to Servings [?]