Madeleine Kamman

Apricot Soufflé

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

A year-round recipe. Use fresh apricots when in season.

Ingredients

  • ½ pound dried apricots
  • 1 tablespoon unsalted butter
  • 1½

Method

Soak the dried apricots in cold water to cover overnight. Drain off the water, barely cover with fresh water, and cook in a saucepan until soft, over medium-low heat. Puree in a blender; strain only if desired.

Butter a 6-cup soufflé mold. Sprinkle the sides and bottom with 1½ tablespoons of the sugar. Preheat the oven to