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1
Add the apricot pieces and white wine to a small saucepan.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
Bring to a gentle simmer and cook until the apricots begin to soften, about 8 minutes.
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4
Remove from the heat, cover, and let stand until the apricots are tender, about 45 minutes.
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5
Position an oven rack in the upper third of the oven and preheat the oven to 400F (200C).
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6
Butter four 4-ounce (125-ml) ramekins or souffle molds.
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7
Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
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8
Set the ramekins on a baking sheet.
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9
Remove the vanilla bean from the saucepan (it can be rinsed, dried, and used for another purpose; see page 14).
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10
In a food processor fitted with the metal blade or in a blender, process the apricots and their soaking liquid, along with 3 tablespoons (45 g) sugar and the egg yolk until smooth.
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11
Transfer the puree to a medium bowl.
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12
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy.
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13
Increase the speed to high, gradually add the remaining 3 tablespoons (45 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
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14
Fold one-quarter of the whipped egg whites into the apricot puree, then gently fold in the remaining whites, taking care not to deflate them.
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15
A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
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16
Divide the souffle mixture evenly among the prepared ramekins (dont worry if the mixture rises a little above the rims), then sprinkle with a light, even dusting of sugar.
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17
Bake until the tops are browned and the souffles quiver softly when gently nudged, about 9 minutes.
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18
Serve the souffles right away.
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19
Pass a pitcher of Raspberry Sauce (page 246), creme anglaise (page 237), or White Chocolate Sauce (page 244) at the table for pouring into the souffles.
