Hot Apricot Soufflés
(Makes 6 individual soufflés

Ingredients:
6 oz (1 1/2 cups) dried apricots
1 1/2 cups water
3/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon almond essence
5 large egg whites
1/4 teaspoon cream of tartar
pinch salt

Directions:

1. Preheat oven to 350 degrees F.
2. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet.
3. Prepare apricot puree: In a heavy saucepan, simmer the apricots, water and 1/2 cup sugar for approx.
   20 minutes until tender. 
4. Transfer to food processor, add the lemon juice and almond essence and process until smooth. Set aside.
5. Using an electric mixer, beat the egg whites in large, clean bowl until frothy.  Add the cream of tartar, salt
   and remaining 1/4 cup sugar, continue beating until stiff, but not dry.
6. Fold 1/3 of egg white mixture into apricot puree mixture to lighten. Gently fold apricot mixture into remaining beaten egg whites. Spoon into prepared dishes, dividing equally. Smooth tops.
7. Bake until soufflés rise but still moves in center when touched, about 20 - 25 minutes. Dust tops with powdered sugar. Serve immediately.