Apricot
Soufflés
with
Wine
2
ounces
dried
apricots
1/2
cup
dry
white
wine
1/2
vanilla
bean,
split
1
large
egg
yolk
3
tbsp,
plus
3
tbsp
sugar,
plus
more
sugar
for
preparing
the
ramekins
and
sprinkling
the
unbaked
soufflés
4
large
egg
whites,
at
room
temperature
Heat
the
apricots
in
a
small
saucepan
with
the
wine
(or
water),
and
vanilla
bean
until
the
liquid
begins
to
boil.
Reduce
heat
and
simmer
10
minutes.
Remove
from
heat,
cover
the
pan,
and
let
stand
45
minutes
until
the
apricots
are
tender.
(Can
be
done
up
to
one
week
ahead
and
refrigerated).
Preheat
the
oven
to
400
degrees.
Spray
4
ramekins
or
oven
proof
custard
cups
with
cooking
spray.
Sprinkle
the
insides
with
a
small
amount
of
granulated
sugar.
Tilt
the
cups
to
evenly
coat
the
sides,
then
tap
out
any
excess
sugar.
Remove
the
vanilla
bean,
then
puree
the
cooked
apricots
with
any
liquid
remaining,
the
egg
yolk
and
3
tablespoons
granulated
sugar
in
a
food
processor.
Transfer
into
a
medium-sized
bowl.
In
a
clean
metal
bowl,
begin
whipping
the
egg
whites
until
they
form
soft,
drooping
peaks.
Gradually
whip
in
the
3
tbsp
of
sugar
and
continue
whipping
until
the
meringue
forms
stiff,
but
wet
peaks.
Stir
1/4
of
the
meringue
into
the
apricot
puree,
then
gently
fold
in
the
remaining
meringue.
Divide
the
soufflé
mixture
into
the
ramekins.
Don't
worry
if
the
mixture
is
a
bit
heaped
over
the
top
of
the
dish.
Sprinkle
the
tops
with
additional
granulated
sugar.
Set
the
soufflés
on
a
baking
sheet
and
bake
in
the
upper
part
of
the
oven
for
9
minutes
until
the
tops
are
brown.
Serve
immediately,
with
a
pitcher
of
very
cold
crème
anglaise
or
fresh
raspberry
sauce.
Submitted By (Miki)
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