Ingredients

6 ounces dried apricots (about 1 1/2 cups)

1 1/2 cups water

3/4 cup sugar plus additional for coating ramekins

1 tablespoon fresh lemon juice

1 tablespoon dark rum if desired

1/2 teaspoon vanilla extract

5 large egg whites

1/4 teaspoon cream of tartar

• Accompaniment:

Vanilla rum crème anglaise

• 2 cups half-and-half
• 1/2 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/4 cup sugar
• 1 tablespoon dark rum, or to taste

Description

The Recipe Below Was Based On The Apricot Souffl?s Served By Sally Darr At Her Former New York City Restaurant, La Tulipe. This Recipe Calls For...

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