Title: Apricot Souffles (Mf)
Categories: Souffle Alcohol
Yield: 4 Servings

2	c	Packed dried apricots
1/4	c	Grand marnier or cognac
1/2	c	Heavy cream -or evaporated low fat milk
4		Egg whites
1	pn	Sugar
1/2	c	Sugar

Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.

Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.

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. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.

Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722

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