*  Exported from  MasterCook  *
 
                              Apricot Souffles
 
 Recipe By     : Cooking Live Show #CL8928
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        dried apricots
    1 1/2  cup           water
      3/4  cups          sugar plus additional for coating
                         -- ramekins
    1      tablespoon    fresh lemon juice
    1      tablespoon    dark rum if desired
      1/2  teaspoon      vanilla
    5      large         egg whites
      1/4  teaspoon      cream of tartar
 
 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
 
 
 
 
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