Ingredients:

• 8 ½ cup metal ramekins
• 1/3 lb of dried California Apricots
• 1 ½ cups water
• 2/3 cup sugar
• 1 tablespoon lemon juice
• 4 large egg whites
• Pinch of salt
• Sweetened sour cream

Directions:

• Combine apricots and 1 ½ cups of water in a sauce pan and soak for 2 hours.
• Cook for 10 minutes until apricots are soft. 
• Process apricots and water in the food processor until it becomes very smooth.
• Combine the apricot puree with sugar and lemon juice.
• Beat the egg whites with a pinch of salt until firm but not grainy.
• Fold ¼ of the egg whites into the apricot mixture and combine, and then fold in the remaining egg whites.
• Grease and sugar the ramekins. Fill each ramekin.  Keep them cold! You can refrigerate them for several hours, or even freeze them.
• Preheat oven to 400 degrees.  Bake for 20 minutes in a water bath or until puffy and browned.
• Remove soufflés and dust with powdered sugar.
• At the table, make a dent in the top of the soufflés and add sweetened sour cream.