Ingredients
1 pound fresh California apricots, peeled and pitted
Sugar
1/4 cup water
1 envelope plus 1 tsp unflavored gelatin
5 eggs, separated
1 or 2 Tbsp apricot brandy
1/8 tsp salt
1 cup heavy cream, whipped

Instructions

Puree apricots in electric blender. There should be about 1-1/2 cups puree. Add 1/2 cup sugar. Combine water and 1/2 cup sweetened puree; sprinkle gelatin over puree to soften. Set aside.

Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatin mixture; stir until gelatin dissolves. Cook, then combine with remaining puree in large bowl; chill until mixture mounds slightly. Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatin mixture, then fold in whipped cream. Turn into 1-quart soufflé dish with collar. Chill several hours, until set. Remove collar before serving.

Yield: 10 servings.

To make with canned apricots: If desired, use 1 (30 oz.) can apricot halves instead of fresh apricots. Puree fruit in electric blender; do not sweeten. Sprinkle gelatin over puree to soften. Set aside. Proceed with recipe.

Yield: 1-1/2 cups.