Apricot Souffle Recipe

Updated on February 2, 2018
Remove from the oven.
Remove from the oven. | Source
Enjoy!
Enjoy! | Source

This Is Kosher!

I recently discovered a great Kosher cookbook called Helen Nash's New Kosher Cuisine. Mind you, I'm not Jewish, but I've lately been intrigued by the fact that there are so many kosher recipes that are not only nutritious but delicious.

Healthier also takes on a different meaning when you are speaking of kosher foods because of the additional regulations that are put into place for these foods. Something being kosher doesn't mean that the food is blessed, contrary to popular opinion. It just means that foods that are kosher have certain preparation rules applied to them--from harvest to the table.

Dried apricots are a great source of vitamin A and vitamin C. They also pack a punch with potassium and are especially good for their fiber content. Whole Foods rates apricots as "excellent" on the World's Healthiest Foods Rating Scale.

This author has always loved apricots but especially sulfur-free dried apricots. Unlike some other dried fruits, they have a taste between sweet and tart. When drying some fruits, they tend to become "too sweet" whereas dried apricots have just the right amount of sweetness.

I tried this recipe a couple of different ways as noted below. Even made according to the recipe, it is a perfect light end to any meal.

Most souffles border on the delicate side. Be careful to handle with care and they are best served hot from the oven.

This recipe also has a do-ahead step that shortens the preparation time. If you cook and blend the apricot mixture up to a day ahead, it takes only minutes to beat the egg whites and prepare the souffle, pop it into the oven and voila--dessert in 15 minutes.

Watch the above video or check out the step-by-step tutorial below to learn how to make this simple yet elegant, tasty dessert.

5 stars from 1 rating of Apricot Souffle

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 8 individual apricot souffles or 1 large souffle

Additional Time: Apricot puree needs to refrigerate for 1 hour but can be made the day ahead and stored in the fridge until assembly time.

Ingredients

  • 1/4 pound dried apricots, unsulfured
  • 1-1/4 cups cold water
  • 4 tablespoons sugar, or healthier substitute
  • 1 tablespoon fresh lemon juice
  • Unsalted butter or margarine
  • 2 tablespoons sugar, or healthier substitute
  • 3 large egg whites, or 3/4 cup egg white product
  • 1 tablespoon sugar, or healthier substitute
  • 1/2 tablespoon fresh lemon juice
  • Grand Marnier or other liqueur, optional
  • Almond or other nut extract, optional
  • Powdered sugar, optional
  • Walnut oil, or other nut oil, optional

Instructions

  1. Place apricots and water in small saucepan. Bring to a boil and simmer for about 15 minutes. Apricots should be softened. Cool a bit. Do not pour off water.
  2. Puree the apricot and water mixture in a food processor or blender until smooth. NOTE: At this point, you can reduce the water portion by 1-2 teaspoons and add in Grand Marnier or extract in equal amount. If reducing water by 2 teaspoons, add 2 teaspoons of liqueur or extract.
  3. Pour mixture into a container and refrigerate for at least 1 hour. NOTE: At this point, the recipe can be done to this point a day ahead of time and left in the fridge until ready to assemble. Warm the apricot mixture to room temperature before proceeding.
  4. Preheat oven to 375 degrees. Use butter or margarine (or walnut or other nut oil) to generously grease 8 1/2-cup ramekins. Place prepped ramekins in a 9 x 13 pan. Set aside. Put a kettle of water on to boil.
  5. Place room temperature* (see note below) egg whites in bowl of food processor or mixing bowl. Use the balloon whisk attachment and beat the egg whites until foamy. (Or use hand mixer to beat the egg whites until foamy).
  6. Add gradually 1 tablespoon of sugar and 1/2 tablespoon of lemon juice. Continue beating the egg whites until very stiff and shiny peaks have formed.
  7. Place apricot mixture in a large to medium bowl. Carefully, using a rubber spatula, fold about half of the egg white mixture into the apricot mixture. Do not overmix.
  8. Reverse the procedure. Take the apricot and egg white mixture and add back into the other half of the beaten egg white mixture. Stir in a figure-of-8 pattern, turning the bowl to blend but do not overmix. This is the most important step as too much mixing won't help the souffle rise properly. Some egg whites will still be showing.
  9. Spoon very gently into the 8 ramekins evenly. Pour enough boiling water into the 9 x 13 pan to come up about 1/3 of the sides of the ramekins. Bake in a 375 degree oven on the middle rack for 15 minutes.
  10. They will keep in a turned off oven for another 10 minutes. Serve immediately.
  11. This recipe may also be baked in a 1-quart souffle dish. Bake for 22 minutes and leave in turned off oven for 10 minutes if desired.

Tips on Egg Whites and Souffles

Follow these tips and souffle success will follow!

  • Separate eggs right from the refrigerator as they separate easier.
  • Do 1 egg at a time and add to a larger bowl to prevent having to redo 3 eggs instead of 1.
  • Use egg whites for beating that are at room temperature rather than cold.
  • Make sure your food processor and beaters are squeaky clean.
  • Beat egg whites until foamy for best results.
  • Then add sugar or add-ins gradually rather than all at once.
  • Beat on high speed at this point to get stiff shiny peaks.
  • When blending beaten egg whites, make sure to fold rather than mix or stir.
  • Use a figure-of-8 pattern to blend the opposite way--mixture back into egg whites.
  • Rubber spatulas are better to use than spoons.
  • Drop or spoon gently into souffle dishes to leave as much air in the batter as possible.
  • Bake until just done--do not overbake.
  • They will rest for up to 10 minutes in an oven that is turned off without sinking.
  • Dust lightly with powdered sugar--in the bottom of the dish or on top if desired.
  • Serve immediately--they are at their peak when just from the oven.

Step-By-Step Guide

This guide matches the pictures below!

  1. Generously butter 8 individual ramekins or 1 regular souffle dish. Sprinkle with 2 tablespoons of sugar (one at a time), swirl to coat, tap out leftover sugar into next ramekin. Place ramekins or souffle dish in 9 x 13 pan. Set aside.

  2. Place apricots and water in small pan. Bring to a boil, cover and cook gently for 15 minutes. Apricots will be soft. Set aside with liquid to cool.

  3. Place apricots and water, 1 tablespoon lemon juice and 4 tablespoons sugar in blender or food processor. Blend until smooth. NOTE: If you want to add extract or liqueur, remove 1 or 2 teaspoons of water and add equal amount of extract, etc. back in.

  4. Refrigerate this mixture for at least 1 hour. NOTE: It can be kept at this point in the refrigerator for up to 1 day. Remove from fridge and let come to room temperature. Proceed with recipe.

  5. Separate 3 eggs while cold. Use egg yolks for another recipe if desired. Pour egg whites into mixer bowl and let come to room temperature.

  6. Preheat oven to 375 degrees. Beat room temperature egg whites with mixer until foamy. Use whisk attachment of food processor. Beat on high, gradually adding the remaining 1/2 tablespoon of lemon juice along with 1 tablespoon of sugar. Beat until stiff and shiny peaks form.

  7. Fold half of the egg whites into the apricot puree in a medium sized bowl. Mix gently and do not overmix. Turn on tea kettle for boiling water.

  8. Fold the apricot mixture into the rest of the egg whites in the mixing bowl. Gently combine with a figure-of-8 pattern. Do not overmix. Egg whites will still be showing.

  9. Carefully spoon into prepared dishes. Carefully pour boiling water into the 9 x 13 pan to come one-third of the way up the souffle dish or ramekins. Carefully place on middle rack in oven.

  10. Bake ramekins for 15 minutes. Bake in 1-quart souffle dish for 22 minutes. May sit in oven with the heat turned off for an additional 10 minutes if not ready to serve. Best served warm and right from the oven.

Click thumbnail to view full-size
Prepare dishes.Cook apricots.Puree apricots.Refrigerate for 1 hour.Beat egg whites until foamy.Gradually add in sugar and lemon juice.Fold part of mixture into apricot puree.Fold back into egg whites.Spoon carefully into dishes.Add boiling water to 1/3 way up dishes. Bake.
Prepare dishes.
Prepare dishes. | Source
Cook apricots.
Cook apricots. | Source
Puree apricots.
Puree apricots. | Source
Refrigerate for 1 hour.
Refrigerate for 1 hour. | Source
Beat egg whites until foamy.
Beat egg whites until foamy. | Source
Gradually add in sugar and lemon juice.
Gradually add in sugar and lemon juice. | Source
Fold part of mixture into apricot puree.
Fold part of mixture into apricot puree. | Source
Fold back into egg whites.
Fold back into egg whites. | Source
Spoon carefully into dishes.
Spoon carefully into dishes. | Source
Add boiling water to 1/3 way up dishes. Bake.
Add boiling water to 1/3 way up dishes. Bake. | Source

Questions & Answers

    Comments

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      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        3 months ago from Washington

        Always try something - you'll never know until you do! Enjoy - it is very delicious!

      • aesta1 profile image

        Mary Norton 

        3 months ago from Ontario, Canada

        I have all the ingredients here so I might just try this. It looks delicious and I have not yet tried this dessert. Reason enough to start.

      • Kristen Howe profile image

        Kristen Howe 

        2 years ago from Northeast Ohio

        It looks delicious enough to eat. I'm tempting to try Audrey, when I conquer baking and cooking someday. Thanks for sharing.

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        6 years ago from Washington

        Hi NovascotiaMiss--just a tablespoon maybe give or take--you just swipe the ramekins or souffle dish with it or an oil like walnut oil and then add a bit of sugar and tap the excess out. Enjoy!

      • novascotiamiss profile image

        Novascotiamiss 

        6 years ago from Nova Scotia, Canada

        I love anything with apricots and definitely want to try out this recipe. However I've noticed that you have not stated how much butter or margarine is required. I would therefore appreciate if you could let me know. Thanks.

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        6 years ago from Washington

        Thanks, Om--you CAN do it!! It was a "piece of cake"---honest!

      • Om Paramapoonya profile image

        Om Paramapoonya 

        6 years ago

        Love the video! Nice music and demonstration. I've made souffles only twice in my life and found it quite challenging. My souffles didn't rise so nicely. So thanks for your step-by-step instructions and tips. You made it sound pretty easy. Rated up and awesome :)

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        6 years ago from Washington

        Thanks Helen.....enjoy!

      • Seeker7 profile image

        Helen Murphy Howell 

        6 years ago from Fife, Scotland

        Wow!! Audrey this is awesome. I adore apricots in any shape, way or form and to see your recipe for apricot souffle is wonderful! To be honest I've never been that confident making souffle, but the video you shot showing how you stirred the ingredients in + the directions is very very useful!!

        That's also interesting about the Kosher recipes - I hadn't thought of that, so will need to have a look, I'm sure there must be hundreds of gems just waiting to be tasted!!

        A beautiful, awesome and very useful hub Audrey - top marks my friend!!

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        6 years ago from Washington

        Thanks, Virginia--I had too many pictures--gosh that NEVER happens to me and I didn't want the hub going on forever with the video--so I did all my pictures, then highlighted the text into one of the choices--I want to say heading 3 or something--I just kept messing with it and moving the steps around, taking out a picture or 2 - gasp--and then it finally worked! You will love it! It is not too sweet though and the Grand Marnier variety was excellent! I'm going to make this for Christmas along with a couple other treats!

      • VirginiaLynne profile image

        Virginia Kearney 

        6 years ago from United States

        Absolutely perfect Hub! I love the way you put the photos and directions side by side. I want to know how you increased the type size. I love this recipe. I've made savory souflees but not sweet ones, and I'd never thought about using a "healthier substitute" for sugar. Actually, I really like that term because it gives the reader a variety of choices and yet gives the right idea. I'm definitely trying this one soon. Pinning so I can find it too.

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        6 years ago from Washington

        Thanks GL--I had a lot of fun making it and was just experimenting with the video. I really loved the way it turned out--thanks so much for sharing it with me!

      • GoodLady profile image

        Penelope Hart 

        6 years ago from Rome, Italy

        What a superb hub. It looks great and you've made it so easy to follow. I love apricots (rich in niacin too) and look forward to making these souffles. Dig the jazz in your pretty tutorial. It's all so beautiful!

        Voting and sharing. I gave it 5 stars of course. Would love to pin but the pinterest button isn't up!

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