-
1
In a heavy saucepan simmer apricots, water and 1/2 cup sugar, covered, 20 minutes.
-
2
Transfer hot mixture to a food processor and puree until very smooth.
-
3
Force puree through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, and a pinch of salt.
-
4
Cool puree completely.
-
5
Puree
-
6
may be made 2 days ahead and chilled, covered.
-
7
Bring puree to room temperature before proceeding.
-
8
Transfer puree to a large bowl.
-
9
Preheat oven to 350 degrees.
-
10
Generously butter six 7-ounce (3 1/2 by 1 3/4-inch) ramekins and coat with additional sugar, knocking out excess.
-
11
In another large bowl with an electric mixer beat whites with a pinch of salt until foamy.
-
12
Beat in cream of tartar and beat whites until they hold soft peaks.
-
13
Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
-
14
Whisk about one fourth meringue into puree to lighten and fold in remaining meringue gently but thoroughly.
-
15
Ladle batter into ramekins and bake souffles on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown and just set in center.
-
16
Remove ramekins from oven.
-
17
With 2 forks pull open center of each souffle and pour some creme anglaise into each opening.
-
18
Serve immediately.
