Apricot soufflés

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 267 Kcal, 7g Protein, 38g Carbohydrates, 8g Fat


  • 600 g apricots
  • 1 dl white wine or apple juice
  • 1 tbsp sugar
  • Soufflé mix:
  • 2 fresh egg yolks
  • 2 fresh egg white
  • 3 tbsp liquid honey
  • 4 tbsp ground almonds
  • 1 pinch salt
  • 1 tbsp sugar
  • Bake:
  • a little icing sugar

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  • 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.
  • Tip:

    depending on the season, substitute the apricots with damsons or plums.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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