for 4 person

600 g	apricots
1 dl	white wine or apple juice
1 tbsp	sugar

Soufflé mix:

2	fresh egg yolks
3 tbsp	liquid honey
2	fresh egg white
1 pinch	salt
1 tbsp	sugar
4 tbsp	ground almonds

Bake:

a little

icing sugar

How it's done

Halve and pit the apricots, then place the halves next to each other with the curves facing downwards in 4 ovenproof individual ramekins. Mix the sugar into the wine, then pour into the ramekins in between the fruit.

Soufflé mix:

Mix the egg yolks with the honey until the mixture turns paler. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the mixture turns glossy. Carefully fold in the almonds and the egg yolk mixture. Spoon the mixture into a smooth-nozzled pastry bag, top the apricot halves with this mixture.

Bake:

for approx. 10 mins. in the centre of an oven preheated to 200°C. Dust the dessert with icing sugar before serving.

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