Tuesday, September 8, 2009

APRICOT BRUNCH SOUFFLE

1/3 cup butter flavored shortening
1/4 cup all-purpose flour
1 1/2 cups milk
1 jar (12-oz) apricot preserves, divided
1/8 tsp cinnamon
dash of nutmeg
4 eggs, separated
1 cup chopped dried apricots
1/4 cup brandy

Preheat oven to 350 degrees. Grease a 1 1/2-quart souffle dish or casserole dish. Set dish aside.

In a 2-quart saucepan melt the shortening; remove from heat. Stir in the flour until smooth. Slowly blend in the milk. Cook, stirring constantly, over medium heat until the mixture thickens. Remove from the heat. Stir in 1/4 cup of the apricot preserves, the cinnamon and nutmeg. Set mixture aside.

In a small mixing bowl, beat egg yolks at high speed of electric mixer until thick and lemon colored. Blend the yolks into the thickened flour mixture. Fold in the dried apricots and set aside.

Clean mixer beaters thoroughly then run under cold water. Dry completely. In a large mixing bowl, beat the egg whites until stiff but not dry. Fold the thickened mixture into the egg whites. Pour the mixture into the prepared dish. Bake at 350 degrees for 35 to 40 minutes or until golden brown and a butter knife inserted in center comes out clean.

Meanwhile, prepare the sauce by combining remaining apricot preserves and brandy in a 1-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and set aside. Serve with the souffle. Serve the souffle immediately after removing from the oven.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.