Hot Apricot Soufflé

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is identical in preparation to the cheese soufflé, and like it, should be slightly runny in the middle after baking. Almost any fruit purée can be used instead of apricot, but avoid citrus fruits because they will curdle the eggs. This soufflé is delicious with whipped cream.


  • 100 g/4 oz/ cup dried apricots
  • 300 ml/10 fl oz/ cups apple juice
  • 50 g/2 oz/½ cup raisins
  • 150 ml/5 fl oz/ cup brandy
  • 4 eggs
  • 300 ml/10 fl oz/ cups single/light cream


    Soak the apricots overnight in the apple juice and soak the raisins overnight in the brandy. Simmer the apricots for 5 minutes. Leave to cool, then blend to a purée. Separate the eggs and add the yolks and cream to the apricot purée. Pre-heat the oven to 200°C/400°F/Gas mark 6. Butter a 1.5-litre/-pint/-quart soufflé dish. Whip the egg whites until stiff and fold into the apricot purée. Pour into the soufflé dish and bake for 20 minutes, or until well risen and lightly brown. Before serving, pour the raisins and brandy on top.