APRICOT SOUFFLE 

INGREDIENTS

• 125g dried apricots 

• 1/2 cup of dry white wine 

• 2.5cm piece of lemon rind 

• 2 teaspoons arrowroot 

• 60g butter 

• ½ cup sugar 

• 3 eggs, separated 

 APRICOT SOUFFLE RECIPE:

Place apricots in a pan with wine, and cook over medium heat uncovered until the liquid has evaporated. Puree apricots and lemon rind, add arrowroot, butter cut into small pieces, sugar, and egg yolks. Process until completely smooth. Beat egg whites until firm peaks form, gently fold in the apricot puree. Pour into six greased individual souffle dishes of ½ cup capacity, or one large dish. Place in the baking dish with warm water to come halfway up sides. Lightly butter a piece of aluminum foil and place it loosely on top. Bake in a moderately hot oven for 30 minutes for small souffles; and 40 minutes for large souffles. Serve immediately. 

Serves 6. 

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