| 1 peach
1 apple 1 tsp lemon juice |
4 tsps water
4 tsps caster sugar ½ tsp vanilla essence |
4 egg whites
1 tbsp icing sugar, sifted |
| 1. Prepare peach and apple by removing
the skins, coring the apple and removing the seed from the peach. Chop
both fruits into smaller pieces.
2. Place peach, apple, lemon juice and water in a small saucepan and cook over medium heat, covered, for 10 minutes, or until fruits are soft. 3. Process fruit mixture in a food blender until smooth. Return to pan, stir in 1½ teaspoons of sugar and cook over low heat for 2 minutes. Stir in vanilla essence and set aside to cool. 4. Beat egg whites until soft peaks
form. Add remaining sugar and beat until stiff peaks form. Fold mixture
into fruit purée. Spoon resulting mixture into four lightly greased
soufflé dishes. Bake at 180oC (350oF) for
12 to 15 minutes. Dust with icing sugar and serve.
|