Apricot Soufflé


For 6 individual soufflés:
2/3 lb. ripe apricots
1/4 c. water
4 tbsp. sugar
a few drops of kirsch
2 egg yolks
4 egg whites
1/4 tsp. cream of tartar


Wash and pit the apricots. Cut them into quarters and put them in a non-corroding saucepan with water. Cook, covered, over low heat for about 15 minutes or until tender, stirring occasionally.

Puree in a blender or food processor or through a food mill. Pass through a medium-fine strainer: some apricots are very fibrous and will not make a fine puree unless they are strained. Cook the puree over low to medium heat, stirring constantly, until it is reduced to 1/2 cup.

Cool the puree slightly and whisk in 2 tablespoons of sugar, the kirsch and then the egg yolks.

Butter and sugar the insides of six 4-ounce or 5-ounce soufflé dishes. Heat the oven to 400 degrees F.

Warm the egg whites slightly, then beat them with the cream of tartar until they hold soft peaks, and then gradually beat in the remaining 2 tbsp. sugar until they hold soft peaks again.

Fold the egg whites into the apricot mixture and fill the soufflé dishes to within a half-inch of the tops. Bake for 7 to 8 minutes, or until the tops are golden but the soufflés still wiggle a little.

Serve immediately with very cold creme anglaise.


Recipe from Lindsey Shere’s Chez Panisse Desserts.