Apricot Soufflés

Name: Apricot Soufflés
Yield: makes 4 servings
Ingredients: 2 1/2 ounces (70 g) California dried apricots halves (about 15), snipped in half; 1/2 cup (125 ml) dry white wine; 1/2 vanilla bean, split lengthwise; 3 tablespoons (45 g) plus 3 tablespoons (45 g) sugar, plus more for sprinkling; 1 large egg yolk; 4 large egg whites, at room temperature; Pinch of salt

December 9, 2011

These light, lean soufflés get their lively flavor from the intensity of readily available dried apricots, so this dessert offers the added bonus that it can be made all year. It’s imperative to use the highly flavorful dried apricots from California rather than imported varieties, which are bland and uninspiring. You won’t be disappointed.

Recipe notes

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