Prep 15 mins
Cook 45 mins
A lovely and unusual dessert from The Passion Fruit Vineyard website posted in response to a recipe request.
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 cup passion fruit puree
- 1 cup pureed canned apricots
- 6 eggs, separated
- 1⁄2 teaspoon vanilla
- 1⁄3 cup sugar
- Preheat oven to 350F.
- Make a collar for a 5 or 6 cup souffle dish by cutting 12" wide foil so it is 3" longer than the circumference of the dish, and folding foil lengthwise into thirds.
- Lightly butter and sugar one side of foil, leaving 3" on one end unbuttered.
- Attach foil, sugared side in, tightly around the outside of the dish so the foil extends about 2" above the dish, overlapping the unbuttered end.
- Tape to seal and set aside.
- In a small saucepan melt margarine or butter; stir in flour until completely incorporated into the butter.
- Add the fruit puree.
- Cook and stir constantly till thickened; remove from heat.
- In a large mixing bowl beat egg whites and vanilla till soft peaks form.
- Gradually add the 1/3 cup sugar, beating till stiff peaks form.
- Fold about 1 cup of the meringue into the passion fruit mixture.
- Fold fruit mixture into remaining meringue.
- In a medium mixing bowl beat egg yolks till combined.
- Gently stir the hot mixture slowly into beaten egg yolks and set aside.
- Transfer the egg mixture to the prepared soufflé dish.
- Bake in preheated oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.
The directions make NO sense to me.