Recipe for cooking fresh apricot souffle

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Fresh Apricot Souffle

This is a favorite recipe from the California Apricot Advisory Board.

1 lb. fresh California apricots, peeled and pitted
Sugar
1/4 c. water
1 env. plus 1 tsp. unflavored gelatin
5 eggs, separated
1 or 2 Tbsp. apricot brandy
1/8 tsp. salt
1 c. heavy cream, whipped

Purée apricots in electric blender. There should be about 1 1/2 c. purée. Add 1/2 c. sugar. Combine water and 1/2 c. sweetened purée; sprinkle gelatin over purée to soften. Set aside.

Beat egg yolks with 1/2 c. sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 mins. or until thickened. Add brandy and gelatin mixture; stir until gelatin dissolves. Cook, then combine with remaining purée in lrg. bowl; chill until mixture mounds slightly. Beat egg whites with salt until soft peaks form. Gradually add 1/4 c. sugar and continue beating until stiff and shiny. Fold egg whites into gelatin mixture, then fold in whipped cream. Turn into 1-qt. soufflé dish with collar. Chill several hours, until set. Remove collar before serving.

Makes approximately 10 servings.

To make with canned apricots:  If desired, use 1 (30 ounce) can apricot halves instead of fresh apricots. Purée fruit in electric blender; do not sweeten. Sprinkle gelatin over purée to soften. Set aside. Proceed with recipe.

Makes approximately 1 1/2 c..