recipe for Apricot Soufflés with Wine is
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for Apricot Soufflés with Wine
to make Apricot Soufflés with Wine
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
4 large egg whites, at room temperature
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).
the oven to 400º. 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.
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.
a clean metal bowl, begin whipping the egg whites
until they form soft, drooping peaks.
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.
the soufflé 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 soufflés
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 crème anglaise or fresh raspberry