Prune soufflés

  • Time cooking time: 12 to 15 minutes
  • Yield Serves: 6


    6-6 ounce soufflé molds
    1 teaspoon sugar
    1 teaspoon soft butter
    1 cup pitted prunes
    1 cup water
    1 teaspoon Brandy (optional)
    1 teaspoon grated lemon rind
    1/2 cup chopped walnuts, or pecans
    4 egg whites
    1/4 cup sugar
    1/4 teaspoon cream of tartar


    Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
    In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
    Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
    You may also us 1/2 prunes 1/2 dried apricots.
    Also, soak prune in tea. Then Armagnac.
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