Orange Liqueur Soufflés With Macerated Fruits - cooking recipe

Ingredients

3 None glace apricots, finely chopped
3 None glace pineapple rinmgs, finely chopped
4 tbsp orange-flavoured liqueur
4 tbsp (1/2 stick) butter
2 tbsp flour
2 tsp finely grated orange peel
1/4 cup granulated sugar
1/2 cup milk
1/4 cup heavy cream
5 None eggs, separated

Preparation

Preheat the oven to 400\u00b0F. Grease six 1-cup ovenproof ramekins. Sprinkle ramekins with a little sugar; shake away excess. Place on baking pan.
Combine glace fruit and 2 tbsp of the liqueur in small bowl; cover and let stand for 30 mins. Spoon fruit mixture into ramekins.
Melt butter in medium saucepan on medium heat. Stir in flour; cook, stirring, for 1 min. Remove from heat. Gradually stir in combined orange peel sugar, remaining 2 tbsp liqueur, milk and cream. Stir on high heat until mixture boils and thickens. Remove from heat. Transfer to large bowl, stir in egg yolks.
Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into egg mixture, in 2 batches. Pour mixture into dishes.
Bake souffles for 20 mins or until puffed and lightly browned. Serve immediately, dusted with sifted powdered sugar.