{"id":724,"date":"2011-09-16T23:15:22","date_gmt":"2011-09-17T06:15:22","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=724"},"modified":"2018-02-21T22:15:47","modified_gmt":"2018-02-21T22:15:47","slug":"apricot-and-pistachio-souffle","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/","title":{"rendered":"Apricot and Pistachio Souffl\u00e9"},"content":{"rendered":"

Episode 109: Classic Conclusions <\/a>
\nRecipe: Apricot and Pistachio Souffl\u00e9<\/strong><\/p>\n

Made from a puree of dried apricots, egg whites, and crushed pistachios, this intensely flavored souffl\u00e9 is sweetened by the corn syrup in the puree, which also helps the souffl\u00e9 hold together during cooking and prevents it from cracking.<\/p>\n

The souffl\u00e9 mixture can be made a couple of hours ahead and placed in the mold. Although the souffl\u00e9 is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.<\/p>\n

\"Apricot<\/a><\/p>\n

Serves 6<\/strong><\/p>\n

8 ounces dried apricots
\n1\/3 cup light corn syrup
\n1 teaspoon unsalted butter
\n2 tablespoons granulated sugar
\n5 large egg whites
\n1\/2 cup pistachios, skinned and crushed<\/p>\n

WHIPPED CREAM<\/strong>
\n1 cup heavy cream
\n2 tablespoons confectioners\u2019 sugar
\n1 teaspoon pure vanilla extract
\nConfectioners\u2019 sugar, for dusting<\/p>\n

Mix the dried apricots with 2 cups water in a saucepan and bring to a boil, then reduce the heat and simmer gently for 25 minutes. Most of the moisture should be gone. Preheat the oven to 375 degrees. Coat a 6-cup souffl\u00e9 dish with the butter and sprinkle the granulated sugar to cover the entire surface.<\/p>\n

Drain the apricots in a sieve and discard the liquid.<\/p>\n

Put the apricots in a food processor with the corn syrup and process until pureed. Transfer to a large bowl.<\/p>\n

Beat the egg whites in a large bowl until stiff. Using a whisk, mix approximately one third of the beaten whites into the apricot mixture. Then add the rest of the beaten egg whites, with 1\/3 cup of the crushed pistachios, and fold in gently and quickly with a rubber spatula; this should not take more than 20 to 25 seconds. Reserve the extra pistachios for use as a garnish.<\/p>\n

Spoon the mixture into the prepared souffl\u00e9 dish. Smooth the top with a spatula and then, holding the spatula on edge, press it gently into the top of the souffl\u00e9 to form lines and create a crisscross pattern. Run your finger all around the mold to clean the edges and recess it slightly.<\/p>\n

Place on a cookie sheet and bake for 25 to 30 minutes. The souffl\u00e9 should be well set in the center and nicely browned.<\/p>\n

MEANWHILE, MAKE THE WHIPPED CREAM:<\/strong> Combine the cream with the confectioners\u2019 sugar and vanilla in a bowl and whip just until it holds a shape. Refrigerate until ready to serve. <\/p>\n

To serve, spoon 1 or 2 spoonfuls of the cream onto each individual plate, spread it out on the plate, and sprinkle with some of the reserved pistachios. Dust the souffl\u00e9 with confectioners\u2019 sugar as soon as it emerges from the oven, and spoon onto the plates. Serve immediately.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Although the souffl\u00e9 is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,38,42,3],"tags":[63],"coauthors":[],"class_list":["post-724","post","type-post","status-publish","format-standard","hentry","category-dessert","category-fruit","category-nuts","category-recipes","tag-apricot-and-pistachio-souffle"],"acf":[],"yoast_head":"\nApricot and Pistachio Souffl\u00e9 | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apricot and Pistachio Souffl\u00e9 | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Although the souffl\u00e9 is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-17T06:15:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-02-21T22:15:47+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/apricot-pistachio-souffle-1000.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/\",\"name\":\"Apricot and Pistachio Souffl\u00e9 | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-17T06:15:22+00:00\",\"dateModified\":\"2018-02-21T22:15:47+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/apricot-and-pistachio-souffle\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Apricot and Pistachio Souffl\u00e9\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin's Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! 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