Apricot soufflé

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Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
15 minutes
Servings:
6


  • For the Apricot soufflé:
  •  Tags for<b>Apricot soufflé
  • Tags for Apricot soufflé
  • main ingredients:
  • apricot Pageturner Cookbook
  • eggs Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • Mothers-Day Pageturner Cookbook
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    Ingredients

    • 1 pound fresh pitted apricot halves
      1 cup apricot jam or preserves
      1 tablespoon corn starch
      1 tablespoon water or Kirsch
      6 egg whites

    Directions

    Cut apricots in halves. Remove pits.
    Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
    Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
    Whisk into the simmering apricot until thickened.
    Transfer to a large mixing bowl. Cover with plastic wrap.
    Preheat oven to 375 degrees.
    Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
    Beat the egg whites with the cream of tartar until fluffy and smooth.
    Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
    Smooth the top with a spatula.
    Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

    Country cuisine Ecookbook(s) showing the recipe Apricot soufflé:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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