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This month, we are focused on the sweets section of the Feast of Pleasure book.
Apricot Souffle
| Dried apricots | 4 egg yolks |
| 1/2 C sugar | 4 egg whites |
| 1 tsp lemon juice | Powdered sugar |
| 1 tsp vanilla | Slivered almonds |
Soak overnight enough apricots to make 1 cup puree. Boil till soft and put through sieve. Add the sugar, lemon, and vanilla and cook just till sugar melts. Beat the egg yolks and add to puree. Beat the whites till stiff, adding a pinch of salt. Fold the warm puree into the whites and pour into a buttered souffle dish. Sprinkle top with powdered sugar and the almonds. Bake in a pan of hot water about 30 minutes. Serve warm with lightly whipped cream.
~ Mrs. Parker Poe
