Apricot Sunburst
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
36
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Dried Apricot2 tsps
Lime Juice (fresh)1 pinch
Salt1 cup
Pecan (caramelized)5 large
Egg White (at room temperature)1 tbsp
Cornstarch2 tbsps
WaterDirections:
1
Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil
2
Lower the heat, cover, and cook at a bare simmer until tender, 30 to 40 minutes
3
Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade
4
You should have about 1 cup of puree
5
Preheat the oven to 375°F
6
Butter a 10-inch savarin mold and sprinkle it generously with sugar
7
Combine the pureed apricots, 1/4 cup of the sugar, and the lime juice, lime zest, salt, pistachios, pecans, and cherries in a large bowl
8
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks
9
With the mixer on, add the remaining 1/4 cup sugar in a slow stream
10
Continue to beat until the egg whites hold very stiff peaks
11
Carefully fold the whites into the apricot mixture
12
Scrape the mixture into the prepared savarin mold, and place it in the oven
13
Bake until firm, 10 to 15 minutes
14
Remove the dish from the oven and let it cool completely on a wire rack
15
While the soufflé is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth
16
Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil
17
Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes
18
Remove from the heat and stir in the mint
19
Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the soufflé
20
Fill the center with fresh fruit, and spoon the sauce around the base
21
Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil
22
Lower the heat, cover, and cook at a bare simmer until tender, 30 to 40 minutes
23
Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade
24
You should have about 1 cup of puree
25
Preheat the oven to 375°F
26
Butter a 10-inch savarin mold and sprinkle it generously with sugar
27
Combine the pureed apricots, 1/4 cup of the sugar, and the lime juice, lime zest, salt, pistachios, pecans, and cherries in a large bowl
28
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks
29
With the mixer on, add the remaining 1/4 cup sugar in a slow stream
30
Continue to beat until the egg whites hold very stiff peaks
31
Carefully fold the whites into the apricot mixture
32
Scrape the mixture into the prepared savarin mold, and place it in the oven
33
Bake until firm, 10 to 15 minutes
34
Remove the dish from the oven and let it cool completely on a wire rack
35
While the soufflé is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth
36
Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil
37
Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes
38
Remove from the heat and stir in the mint
39
Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the soufflé
40
Fill the center with fresh fruit, and spoon the sauce around the base