1/2 C B&R Farms Dried Apricots
2 C boiling water
2 t unsalted butter, melted
3 t plus 2-1/2 tbsp Sugar
5 t Amaretto liqueur
2 t fresh lemon juice
5 lrg egg whites
Pinch of salt
Pinch of cream of tartar
Place apricots in large bowl. Pour boiling water over. Cover & soak apricots for 2 hours.
Preheat oven to 400F. Brush six 1-1/4 cup soufflé dishes with butter. Sprinkle bottom and sides of each dish with ½ tsp sugar.
Drain apricots reserving 3 tbsp soaking liquid. Transfer apricots and reserved soaking liquid to processor. Puree until smooth. Blend in 1-1/2 tbsp sugar, amaretto and lemon juice. Transfer puree to large bowl. Can be made 2 days ahead. Cover and refrigerate.)
Using electric mixer, beat egg whites, salt and cream of tartar until soft peaks form. Gradually add 1 Tbsp sugar and beat until stiff but not dry. Stir 1/4 of egg whites into apricot mixture. Gently fold remaining egg whites into apricot mixture in 2 additions.
Divide batter among prepared dishes. Place dishes on baking sheet and bake soufflés until puffed and golden on top, about 20 minutes. Serve immediately.