Recipe - Apricot Souffles (Mf)

2 cup Packed dried apricots
One fourth cup Grand marnier or cognac
One half cup Heavy cream; or evaporated
low fat milk
4 Egg whites
1 pn Sugar
One half cup 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 Three fourths 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

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MCRecipe Digest
V1 #749 by 4paws@netrax.net (ShermeyerGail) on Aug 19, 1997