Home › Hot Desserts › Apricot Souffle

Apricot Souffle

Rub enough fruit through a sieve to make three-fourths of a cup of pulp.

Heat in a saucepan and sweeten if needed. Beat the whites of three eggs until stiff and dry, gradually add the hot fruit pulp, and continue beating. Turn into buttered and sugared individual molds, having them three-fourths full; set molds in pan of water and bake until firm in a slow oven.