Apricot & pistachio souffle

6 - 8

Ingredients

Quantity Ingredient
3 tablespoons Butter
4 tablespoons Flour
1½ cup Milk
6 eaches Egg yolks
8 eaches Egg whites
pinch Salt
⅛ teaspoon Cream of tartar
½ Apricot & Pineapple Jam
½ Apricot & Pineapple Jam
¼ teaspoon Almond extract
2 Almond extract

Directions

SOURCE: SOUFFLE SPECTACULARS

FROM: SALLIE AUSTIN

INGREDIENTS

DIRECTIONS

: whipped cream

: Preheat oven to 400-F.

: dried apricots soaked : -overnight in cold tea : shelled pistachio nuts : apricot brandy (optional) : confectioners' sugar : ground pistachio nuts Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the almond extract, the drained, chopped apricots, the pistachio nuts and the optional brandy. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold in apricot mixture and spoon into a buttered and sugared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.

The surface of the baked souffle may be dusted with confectioners' sugar and ground pistachios. Serve with whipped cream. Courtesy of Shareware RECIPE CLIPPER 1.0

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