Apricot Souffles

1. 1

   Preheat the oven to 400 degrees.

2. 2

   In a food processor, puree the apricots with the liqueur and cream.

3. 3

   Transfer to a bowl.

4. 4

   Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.

5. 5

   With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended.

6. 6

   Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.

7. 7

   Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan.

8. 8

   Set in oven and bake for 30 minutes.

9. 9

   Serve immediately.

No nutritional information available.

No additional tips available.