Recipe - Apricot Souffle

Three fourths cup Heavy cream
2 One fourth teaspoon Flour
One fourth cup Sugar, plus additional for
dusting souffle dish
8 lg Fresh apricots; 4 minced ,
4 cut or sliced up
1 teaspoon Kirsch
3 Xlarge eggs, separated at
room temperature
Pinch cream of tartar
1 teaspoon Butter
Confectioner's sugar

Preheat oven to 450 F. Combine cream, flour, One fourth cup sugar, and minced
apricots in a large saucepan. Bring to a simmer over medium heat and cook,
whisking until thick, about 3 minutes. Remove from heat, add kirsch, then
wisk in egg yolks one at a time.

Beat egg whites in a nonreactive mixing bowl until foamy; add cream of
tartar; continue to beat until very stiff.

Butter a small souffle dish (6 One half " diameter, 2 1/2" deep), dust with
sugar, and spread One fourth cup apricot mixture on bottom. Add about a third of
the egg whites to the remaining apricot mixture; gently fold together.
Repeat, carefully folding in remaining egg whites in two batches. Do not
overmix. Spoon over apricot mixture in souffle dish.

Make sure oven rack is low enough to allow souffle room to rise 2" above
rim of dish. Bake souffle until lightly browned on top, 1215 minutes.
Dust generously with confectioner's sugar and arrange cut or sliced up apricots on
top. Serve immediately. (Souffle will coninue to cook as it rests; start
eating on the outside and work your way into the middle.)

Reprinted from Saveur Magazine July/Aug 1996.
Posted to MMRecipes Digest V3 #190

Date: Fri, 5 Jul 1996 00:20:46 0700

From: Julie Bertholf jewel1@ix.netcom.com