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Fresh Apricot Soufflé

This is a favorite recipe from the California Apricot Advisory Board.


  • 1 pound fresh California apricots, peeled and pitted
  • Granulated sugar
  • 1/4 cup water
  • 1 envelope plus 1 teaspoon unflavored gelatine
  • 5 eggs, separated
  • 1 or 2 tablespoons apricot brandy
  • 1/8 teaspoon salt
  • 1 cup heavy cream, whipped

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  1. Puree apricots in electric blender. There should be about 1 1/2 cups puree. Add 1/2 cup sugar.
  2. Combine water and 1/2 cup sweetened puree; sprinkle gelatine over puree to soften. Set aside.
  3. Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened.
  4. Add brandy and gelatine mixture; stir until gelatine dissolves. Cook, then combine with remaining puree in large bowl; chill until mixture mounds slightly.
  5. Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatine mixture, then fold in whipped cream.
  6. Turn into 1-quart soufflé dish with collar.
  7. Chill for several hours, until set.
  8. Remove collar before serving.

Makes 10 servings.

To make with canned apricots: If desired, use 1 (30 ounce) can apricot halves instead of fresh apricots. Puree fruit in electric blender; do not sweeten. Sprinkle gelatine over puree to soften. Set aside. Proceed with recipe.