Apricot & Pistachio Souffle
Yield: 6 - 8
SOURCE: SOUFFLE SPECTACULARS

3 tb butter
4 tb flour
1 1/2 c milk
6 ea egg yolks
8 ea egg whites
pinch of salt
1/8 ts cream of tartar
1/2 cup apricot & pineapple jam
1/4 ts almond extract
dried apricots soaked overnight in hot water
whipped cream
shelled pistachio nuts
apricot brandy (optional)
confectioners' sugar
ground pistachio nuts

Preheat oven to 400-F. Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the almond extract, the drained, chopped apricots, the pistachio nuts and the optional brandy. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold in apricot mixture (Apricot & pinneaple jam) and spoon into a buttered and sugared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. The surface of the baked souffle may be dusted with confectioners' sugar and ground pistachios. Serve with whipped cream.