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1
In a 1 1/2-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and 1/2 cup sugar.
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2
Cover tightly with microwave plastic wrap.
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3
Cook at 100 percent power for 7 minutes.
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4
Prick plastic wrap to release steam.
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5
Remove from oven, and uncover.
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6
Scrape mixture into a blender, and puree.
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7
Scrape down sides of blender.
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8
Add lemon juice, and blend until smooth.
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9
Put puree into a medium bowl, and let stand 15 minutes or until cool.
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10
Place a 2-quart souffle dish on parchment paper.
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11
Lightly trace around the base with a pencil.
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12
Cut out the paper disk just inside the pencil marking.
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13
Grease the dish and both sides of the paper using 1 tablespoon of the butter.
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14
Place the remaining sugar and butter in the work bowl of a food processor, and process until smooth.
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15
With processor running, add the eggs one at a time to combine.
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16
Add the apricot puree, and process until completely incorporated.
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17
Return apricot mixture to the bowl, and gently fold in the bread crumbs until well combined.
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18
Pour the mixture into the prepared souffle dish.
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19
To remove the air bubbles, firmly rap dish on counter.
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20
Cover tightly with microwave plastic wrap.
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21
Cook 12 minutes.
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22
Prick plastic to release steam.
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23
Remove from the oven, and uncover.
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24
Cover with a heavy plate, and let stand for 15 minutes.
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25
Unmold; remove parchment paper, let cool about 5 minutes and serve.
