Recipe for...Apricot Souffles with Wine


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Apricot Souffles with Wine This recipe is rated : 0 Recipe Ingredients 2 ounces dried apricots 1/2 cup dry white wine 1/2 vanilla bean, split 1 large egg yolk 3 tbsp, plus 3 tbsp sugar, plus more sugar for preparing the ramekins and sprinkling the unbaked souffles 4 large egg whites, at room temperature Cooking Procedures Heat the apricots in a small saucepan with the wine (or water), and vanilla bean until the liquid begins to boil. Reduce heat and simmer 10 minutes. Remove from heat, cover the pan, and let stand 45 minutes until the apricots are tender. (Can be done up to one week ahead and refrigerated). Preheat the oven to 400 degrees. Spray 4 ramekins or oven proof custard cups with cooking spray. Sprinkle the insides with a small amount of granulated sugar. Tilt the cups to evenly coat the sides, then tap out any excess sugar. Remove the vanilla bean, then puree the cooked apricots with any liquid remaining, the egg yolk and 3 tablespoons granulated sugar in a food processor. Transfer into a medium-sized bowl. In a clean metal bowl, begin whipping the egg whites until they form soft, drooping peaks. Gradually whip in the 3 tbsp of sugar and continue whipping until the meringue forms stiff, but wet peaks. Stir 1/4 of the meringue into the apricot puree, then gently fold in the remaining meringue. Divide the souffle mixture into the ramekins. Don't worry if the mixture is a bit heaped over the top of the dish. Sprinkle the tops with additional granulated sugar. Set the souffles on a baking sheet and bake in the upper part of the oven for 9 minutes until the tops are brown. Serve immediately, with a pitcher of very cold creme anglaise or fresh raspberry sauce.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: molasses, shortening, salt and milk. Heat in double boiler, then cook ten minutes. Cool, add flour, egg, slightly beaten, soda and spices, sifted together. The grated rind of half an orange, or a little marmalade (about 1/2 cup) may be added. If the marmalade is used reduce the quantity of sugar and liquid slightly. This is good served as bread or as dessert, with whipped cream or corn syrup. 146 CONSERVATION RECIPES ICINGS ICINGS AND FILLINGS BOILED ICING I egg (white). 1 cup b
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