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1 Peel apples; cut into quarters; with sharp knife, remove cores.
2 Cut apples into bite-sized chunks. In 2 quart saucepan over high heat, heat apples and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, stirring occasionally, until apples are tender. Stir in sugar and almond extract. Remove saucepan from heat; refrigerate apple mixture in saucepan to cool.
3 Preheat oven to 450 degrees. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form.
4 With rubber spatula or wire whisk, gently fold egg whites into cooled apple mixture until evenly incorporated
5. Spoon mixture into 1 1/2-quart soufflé dish.
6 Bake 15 minutes or until souffl' is puffy and lightly browned.
TO SERVE: When souffl#&233; is done, remove from oven and sprinkle top lightly with confectioners' sugar; serve immediately.
Copyright 1991 by The Hearst Corporation --This text refers to an out of print or unavailable edition of this title.