Apricot Soufflés

By ivybliss

Ingredients

• 6 ounces dried apricots (about 1 1/2 cups)
• 1 1/2 cups water
• 3/4 cup sugar, plus additional for coating ramekins
• 1 tablespoon fresh lemon juice
• 1 tablespoon dark rum, if desired
• 1/2 teaspoon vanilla
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• Vanilla Creme Anglaise

Preparation

Step 1

In a heavy saucepan simmer apricots, water and ½ cup sugar, covered for 20 minutes. Transfer hot mixture to a food processor and puree until very smooth. force puree through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, and a pinch of salt. Cool puree completely. Puree may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding. Transfer puree to a large bowl.
(I found this to be VERY labor intensive… instead use ¼ cup or more apricot jam and then add the extra ingredients)
Preheat oven to 350. Generously butter 7 ounce ramekins and coat with additional sugar, knocking out excess.
In another large bowl with an electric mixer beat whites with a pinch of salt until foamy. Beat in cream of tartar and beat until they hold soft peaks. Beat in remaining ¼ cup sugar, a little at a time and beat meringue until it just holds stiff peaks. Whisk about 1.4 meringue into puree to lighten and fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake soufflés on a baking sheet in middle of oven for 20 to 25 minutes, or until puffed, golden brown and just set in center.
Remove ramekins from oven. With 2 forks pull open center of each soufflé and pour some creme anglaise into each opening. Serve soufflés immediately.