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