Apple Soufflé

Source: YumYum.com

5 Golden Delicious Apples
4 tablespoons butter
3/4 cup granulated sugar
1 teaspoon grated lemon rind
3 tablespoons Calvados
8 large egg whites
Confectioner's sugar for sprinkling on top

Place 6 1-1/4 cup soufflé dishes in the refrigerator to chill.

Preheat the oven to 450 degrees.

Peel and core the apples. Cut them into quarters and slice each quarter thinly. There should be about 4 cups.

Heat 2 tablespoons of the butter in a large frying pan and place the apples in it, along with 1/2 cup of the granulated sugar and the lemon rind. Cook over high heat, stirring, for about 10 minutes, or until all the liquid evaporates. Allow the apples to brown slightly and add 3 tablespoons of Calvados. Mix well.

Transfer the apples to afood processor and puree finely, about 1 minute. Transfer the puree to a large mixing bowl.

Butter the bottoms and sides of the souffle dishes, paying special attention to the sides. Return to the refrigerator.

Place the egg whites in a clean and dry mcoper or stainless steel bowl and with a wire whisk, beat them until they are stiff but still moist. Beat in the remaining 1/4 cup of sugar. With a large rubber spatula fold the whites into the puree.

Spoon equal amounts of the mixture into the prepared dishes. The mixture should fill the dishes to a height about 1/4 inch over the rim. With your thumb, create a channel around the periphery of the dish to allow for expansion. Place the dishes on a baking dish and bake for 7 minutes. Lower the oven temperature to 425 degrees and bake for 7 minutes longer. Serve sprinkled with confectioner's sugar.


Serves six