Recipe: Apricot Soufflés

Four individual soufflés

These soufflés really highlight the intensity of dried apricots, which are thankfully available all-year. You definitely should use California or 'slab' apricots which have a far more assertive flavor than the sweet Turkish dried apricots. If you really must cut all the fat, omit the egg yolk, although it's adds a subtle richness and only a few grams of fat per soufflé.

Although I have a set of porcelain ramekins that I like for baking soufflés, you can use any oven proof cups; custard dishes, coffee mugs...heck, I've even made soufflés successfully in Pyrex measuring cups!

2 ounces dried apricots

1/2 cup dry white wine (or water)

1/2 vanilla bean, split

1 large egg yolk

3 tablespoons, plus 3 tablespoons sugar, plus more sugar for preparing the ramekins and sprinkling the unbaked soufflés

4 large egg whites, at room temperature

1. Heat the apricots in a small saucepan with the wine (or water), and vanilla bean until the liquid begins to boil. Reduce heat and simmer 10 minutes. Remove from heat, cover the pan, and let stand 45 minutes until the apricots are tender. (Can be done up to one week ahead and refrigerated).

2. Preheat the oven to 400 degrees. Spray 4 ramekins or oven proof custard cups with cooking spray. Sprinkle the insides with a small amount of granulated sugar. Tilt the cups to evenly coat the sides, then tap out any excess sugar.

3. Remove the vanilla bean, then puree the cooked apricots with any liquid remaining, the egg yolk and 3 tablespoons granulated sugar in a food processor. Transfer into a medium-sized bowl.

4. In a clean metal bowl, begin whipping the egg whites until they form soft, drooping peaks.

5. Gradually whip in the 3 tablespoons of sugar and continue whipping until the meringue forms stiff, but wet peaks. Stir 1/4 of the meringue into the apricot puree, then gently fold in the remaining meringue.

6. Divide the soufflé mixture into the ramekins. Don't worry if the mixture is a bit heaped over the top of the dish. Sprinkle the tops with additional granulated sugar. Set the soufflés on a baking sheet and bake in the upper part of the oven for 9 minutes until the tops are brown. Serve immediately, with a pitcher of very cold crème anglaise or fresh raspberry sauce.

Note: In spite of their reputation, soufflés can be assembled in advance. Once they're put into the baking containers (step #6) they can sit out on at room temperature while you eat supper, then popped in the oven as you're polishing off your main course.