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1
In a heavy saucepan, simmer apricots, water, and 1/2 cup of the sugar, covered, for 20 minutes.
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2
Transfer hot mixture to a food processor and puree until very smooth.
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3
Force puree through a fine sieve into a bowl and stir in the lemon juice, rum, vanilla, and 1 pinch of salt.
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4
Cool 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 F. Generously butter six, 7-ounce (3 1/2 by 1 3/4) ramekins and coat with additional sugar, knocking out the excess.
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9
With an electric mixer, beat whites with a pinch of salt until foamy.
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10
Beat in cream of tartar and beat whites until they hold soft peaks.
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11
Beat in remaining 1/4 cup of sugar, a little at a time, and beat meringue until it just holds stiff peaks.
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12
Whisk about one fourth of the meringue into the puree to lighten, then fold in remaining meringue gently but thoroughly.
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13
Ladle batter into ramekins and bake souffles on a baking sheet in the middle of the oven for 20 to 25 minutes, or until puffed, golden brown, and just set in center.
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14
Remove ramekins from oven.
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15
Whisk heavy cream until doubled in volume, add rum and continue to whisk until light and fluffy.
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16
With 2 forks pull open center of each souffle.
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17
Place a dollop of rum-laced whipped cream in opening.
