Apricot Souffle With Hot Brandy Sauce Recipe

1. 1

   Preheat oven to 325.

2. 2

   Simmer fruit & water in covered pan for 1/2 hour or possibly till tender.

3. 3

   Press mix through sieve.

4. 4

   Butter a 6 c. casserole & sprinkle with 2 Tbls.

5. 5

   sugar.

6. 6

   Beat whites till foamy & add in cream of tartar, salt & almond extract.

7. 7

   Continue beating to soft peaks.

8. 8

   Add in 1/4 c. sugar, 1 Tbls.

9. 9

   at a time, beat till stiff.

10. 10

    Gently fold apricot puree into whites.

11. 11

    Turn into casserole & set in pan of warm water.

12. 12

    Bake 40 min.

13. 13

    Whip cream till stiff, then add in sugar & extract.

14. 14

    Serve souffle with whipped cream & warm brandy sauce.

No nutritional information available.

No additional tips available.