Review of last recipe (photo above) - I turned my eggs yolk-side up because they were abit undercooked, and wanted them to cook abit more under the broiler.  This turned into a delicious lunch for the husband and me ... we both really liked it.

TODAY'S RECIPE - APRICOT SOUFFLE
Serves 4 (either in 1 quart mold or 4 1-cup individual molds)

Oven 375 degrees

1 cup dried apricots (1/4 lb), firmly packed
1 1/4 cup water
1/2 cup sugar plus 4 tsp plus 1/4 cup
1 tbsp lemon juice
2 tsp butter
3 egg whites, room temperature
pinch of salt
whipped cream for garnish

Place the apricots in a small saucepan and soak in 3/4 cup water for one hour.  Add 1/2 cup more water and 1/2 cup sugar.  Bring mixture to a boil, cover and simmer over low heat for 20 minutes, or until the apricots are tender.  Transfer fruit and cooking liquid to a food processor.  Add the lemon juice and puree until smooth.

At least one hour before final preparation, but as much as 6 hours earlier, spread the softened butter evenly over the insides of the souffle mold(s).  Sprinkle with sugar and swirl mold(s) until insides are nicely dusted with sugar, shaking out any excess.  Refrigerate mold(s) until ready to use.

Set a large kettle of water to boil.  Beat the egg whites with a pinch of salt until soft peaks form.  Beat in the last 1/4 cup sugar gradually, and beat until stiff.  Stir 1/3 of the whites into the apricot puree to lighten it, then fold the mixture back into the egg whites.  Spoon into the mold(s), smooth sugar with spatula and place mold(s) into shallow baking pan adding enough boiling water to reach 1/3 of the way up. 

Bake for 30 minutes at 375 degrees.  Serve immediately with whipped cream.