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Apricot Or Prune Souffle

Ingredients
  Prune 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg whites 3
  Salt 1⁄8 Teaspoon
Directions

1. Chop stewed apricots or stewed pitted prunes finely or rub through a course sieve.
2. Place in a saucepan with the salt, sugar, and lemon juice; cook until the mixture is like jam. Cool.
3. Beat the egg whites until stiff; fold in the fruit pulp.
4. Pile lightly in a buttered baking dish; set the dish in a pan of hot water.
5. Bake in a moderate oven until the center is firm to the touch when pressed lightly with the forefinger.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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