DESSERT SOUFFLES: Adding fruit to a souffle adds additional flavour while not taking away its light and airy texture.

FIG AND APPLE SOUFFLE:

 

 

 

 

5 ½ oz. dried figs, finely chopped                              

2 tbsp. Calvados apple brandy

½ cup apple sauce--home-made or store-bought                                                         

3 tbsp. sugar

4 egg whites & a pinch of salt

 

 

 

Combine figs with liqueur and let soak 2 hours. 

 

When ready to proceed, preheat oven to 350 degrees F. Lightly grease and dust with sugar a 6 cups soufflé dish.

 

In a mixing bowl, stir together apple sauce, sugar and figs. Beat egg whites with the salt until stiff; then fold it into apple mixture. Transfer this to the prepared soufflé dish. Sit  soufflé dish in a large baking pan filled with boiling water coming halfway up the sides of the dish.

 

Bake for 20 to 25 minutes, or until well risen and firm to touch.