A light and airy dessert made with dried apricot puree instead of heavy yolks and cream. Tart and full of flavor!
Ingredients
1cupDried Apricots- unsweetened, about 5 oz. Look for unsulfured if you can them
1tablespoonOrange Liquor
1teaspoonOrange Zest- grated
6largeegg whites- room temperature
¼teaspooncream of tartar
1pinchsalt
2-3tablespoonsfructose- or sweetener of your choice
½cupRaspberry Coulis- optional
Instructions
APRICOT PUREE
In a small saucepan, combine dried apricots and 2 cups of water. Cover the pan and simmer over medium-low heat for 25 minutes, until the fruit is soft and plump. Remove from heat, uncover, and allow to cool in the poaching liquid.
Transfer the apricots and about half of the remaining cooking liquid to a food processor. Process until the consistency of a smooth, thick applesauce.
Add the orange liquor and orange zest to this sauce. Pulse in the process just until mixed. Transfer to a large bowl and set aside.
SOUFFLE
Preheat oven to 350°F.
Spray eight 8-oz souffle dishes (ramekins) with vegetable oil spray, taking care to coat the rim of each dish to the souffles will rise properly above the rim.
In the bowl of an electric mixer, combine the egg-whites, cream of tartar, and salt and beat on medium-high speed until soft peaks form.
Add the fructose or sweetener and beat until the whites are stiff, but not dry or broken into curds.
Fold the beaten egg whites into the apricot sauce.
If you are using the optional raspberry coulis, spoon 1 tablespoon into the bottom of each dish.
Spoon apricot and egg white mixture into each dish and fill to the top, leveled with a spatula or kitchen knife.
Place the dishes on a large baking sheet and bake for 25-30 minutes. DO NOT OPEN THE DOOR DURING BAKING. Watch closely until the souffles rise above the level of the dishes and are golden brown on top.
Serve immediately.
FRESH APRICOT OPTION
Make the fruit puree by cooking 1 lb of fresh apricots, pitted and halved, with 1/2 cup unsweetened apple juice, for about 15 minutes, until soft. Cool and puree with 1 teaspoon orange liquor and 1 teaspoon of orange zest in a food processor.
Proceed with the recipe as directed, but you may wish to increase the sweetener. This fresh option results in a serving at 87 calories each.
Spa Index Kitchen Notes
The beauty of options! Because this is made with dried apricots and minimal ingredients, you can make it all year, and, substitute the fruit for what you may have on hand or received in a gift basket. Dried peaches, pears, apples, and more! Pair any dried fruit which goes well with the orange liquor.
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