Fresh Apricot Soufflé

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

Yield: 10 servings

Ingredients

• 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

Instructions

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.

Notes

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.