Ingredients Jump to Instructions ↓

  1. 1 (15 1/4-ounce) can apricot halves, drained

  2. 2 large eggs, separated, at room temperature

  3. 1/2 cup granulated sugar

  4. 1 tablespoon peach schnapps or apricot liqueur

  5. 3 large egg whites, at room temperature

  6. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C) . Generously brush the insides of six 6-ounce ramekins with butter. Chill the ramekins in the freezer for 15 minutes. Brush them again with butter and coat them with sugar, tapping out the excess. Reserve the ramekins in the refrigerator. Puree the apricots in a blender until smooth. Add the egg yolks, 2 tablespoons of the sugar and the peach schnapps and blend on medium speed for 2 minutes, or until the mixture is smooth and thickened. Transfer the mixture to a medium bowl. In the clean dry bowl of an electric mixer, with the whisk attachment, beat the 5 egg whites on low speed until foamy. Add the lemon juice, and beat on medium speed until soft peaks form. Gradually beat in the remaining 1/4 cup plus 2 tablespoons sugar, then beat on high speed until stiff peaks form. Using a large rubber spatula, fold one scoop of the meringue into the apricot mixture, then gently fold in the remaining mixture. Fill a pastry bag fitted with a 1/2-inch plain tip with the soufflé mixture. Pipe the mixture into the ramekins, filling them three-quarters full. Run your thumb around the inside edge of each ramekin, wiping off the butter and sugar from the rim. Place the ramekins on a baking sheet and bake the soufflés for 10 to 12 minutes, until puffed and golden. Serve immediately.


Send feedback