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Fruit Souffles

Fruit souffles form delicious summer desserts. Peaches, pears, apricots, apples and plums should be boiled in a rich syrup and mashed to a smooth pulp. Cherries, raspberries and strawberries are put in raw. The aroma of these small fruits is largely lost in cooking, but in a souffle their rich, savory juices and natural appetizing flavor are perfectly retained.