| 1 | Preheat oven to 450°F. |
| 2 | Combine cream, flour, ?cup sugar, and diced apricots in a large saucepan. |
| 3 | Bring to a simmer over medium heat and cook, whisking until thick, about 3 minutes. |
| 4 | Remove from heat, add kirsch, then wisk in egg yolks one at a time. |
| 5 | beat egg whites in a nonreactive mixing bowl until foamy; add cream of tartar; continue to beat until very stiff. |
| 6 | butter a small souffle dish (6 ?" diameter, 2 ? deep), dust with sugar, and spread ?cup apricot mixture on bottom. |
| 7 | Add about a third of the egg whites to the remaining apricot mixture; gently fold together. |
| 8 | Repeat, carefully folding in remaining egg whites in two batches. |
| 9 | Do not overmix. |
| 10 | Spoon over apricot mixture in souffle dish. |
| 11 | make sure oven rack is low enough to allow souffle room to rise 2" above rim of dish. |
| 12 | Bake souffle until lightly browned on top, 12-15 minutes. |
| 13 | Dust generously with confectioner"s sugar and arrange sliced apricots on top. |
| 14 | Serve immediately. |
| 15 | (souffle will coninue to cook as it rests; start eating on the outside and work your way into the middle). |
| 16 | reprinted from saveur magazine - july/aug 1996. |
