Frozen apricot souffles
- 1 1/2 dried apricots
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 1/2 cups whipping cream
In saucepan, stir together apricots, 1 1/2 cups water, sugar and orange juice; bring to boil. Reduce heat, cover and simmer until very soft, about 25 minutes.
In food processor, puree apricot mixture until smooth. Transfer to bowl; refrigerate until cool.
In separate bowl, whip cream. Stir 1/4 into apricot mixture; fold in remaining whipped cream. Spoon enough of lthe mixture into each of eight 4-oz souffle dishes to fill almost to top.
Cut eight 10 x 1 inch strips of parchment or waxed paper; place around inside of each dish to form collar, inserting into mixture slightly. Spoon remaining apricot mixture; make decorative swirls on top. Freeze until solid, about 4 hours.
(Souffles can be wrapped well and stored in freezer for up to 1 week.) Discard collars and serve.