Recipe - Apricot Souffle With Hot Brandy Sauce

1 One fourth cup Dried apricots
1 One half cup Water
2 tablespoon Sugar
4 Beaten egg whites
1/8 teaspoon Cream of tartar
Salt
1/8 teaspoon Almond extract
One fourth cup Sugar
1 cup Chilled whipping cream
1 tablespoon Sifted sugar
1/8 teaspoon Almond extract
HOT BRANDY SAUCE

Preheat oven to 325. Simmer fruit & water in covered pan for One half hour
or until tender. Press mixture through sieve. Butter a 6 cup
casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy &
add cream of tartar, salt & almond extract. Continue beating to soft
peaks. Add One fourth cup sugar, 1 Tbls. at a time, beat until stiff. Gently
fold apricot puree into whites. Turn into casserole & set in pan of
hot water. Bake 40 minutes. Whip cream until stiff, then add sugar &
extract. Serve souffle with whipped cream & hot brandy sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip