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Ingredients
- 1Â 1/4 c. Dry apricots
- 1Â 1/2 c. Water
- 2 Tbsp. Sugar
- 4 x Beaten egg whites
- 1/8 tsp Cream of tartar
- Â Â Salt
- 1/8 tsp Almond extract
- 1/4 c. Sugar
- 1 c. Chilled whipping cream
- 1 Tbsp. Sifted sugar
- 1/8 tsp Almond extract
- Â Â Warm BRANDY SAUCE
Directions
- Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour or possibly till tender. Press mix through sieve. Butter a 6 c. casserole & sprinkle with 2 Tbls. sugar. Beat whites till foamy & add in cream of tartar, salt & almond extract. Continue beating to soft peaks. Add in 1/4 c. sugar, 1 Tbls. at a time, beat till stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of warm water. Bake 40 min. Whip cream till stiff, then add in sugar & extract. Serve souffle with whipped cream & warm brandy sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 744g | |
| Calories 844 | |
| Calories from Fat 396 | 47% |
| Total Fat 45.1g | 56% |
| Saturated Fat 27.69g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 62mg | 3% |
| Potassium 623mg | 18% |
| Total Carbs 111.54g | 30% |
| Dietary Fiber 3.6g | 12% |
| Sugars 104.64g | 70% |
| Protein 4.98g | 8% |
