Recipe - Hot Apricot Souffles

4 tablespoon Sugar
3 ounce Dried Apricots
1 cup Water
1 tablespoon Fresh Lemon Juice
2 lg Egg Whites, Room Temp.
1 pn Salt
2 dr Almond Extract

Heat oven to 375øF. Lightly butter four 8 ounce souffle dishes; dust with
One half tablespoon sugar. Combine apricots and the water in a small saucepan. Cook
covered, stirring occasionally, over low heat for 15 minutes. Transfer to
a food processor. Add 2 tablespoon sugar and the lemon juice and process to a
puree. Transfer to a large bowl. Beat the egg whites and salt in a mixer
bowl until frothy. Gradually beat in 1One half tablespoon sugar and the almond
extract; beat until stiff. Add egg whites to puree; gently fold with a
spatula. Spoon into prepared dishes and smooth tops. Bake until puffed
and browned, about 20 minutes. From: Syd's Cookbook.

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