Apricot Soufflé
- 1 cup canned apricots
- 1/2 cup sugar
- 3 egg whites
- 6 drops almond extract
Rub apricots through a sieve. Place in a saucepan. Bring to a boil. Add the sugar, extract and egg whites beaten to a stiff froth. Mix completely with the fruit. Turn into small moulds that have been greased and sprinkled with sugar. Stand in a pan containing enough hot water to come halfway up the sides of the moulds. Bake until firm- about 20 minutes (be patient, you rascal).
Submitted by Aug 2, 2009
6 min 20 min 26 min
6 min 20 min 26 min