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Peach Souffle

by

Yield: Serves 6

Ingredients:

  • 2 cups peach pulp
  • 2 tablespoons lemon juice
  • 1/2 cup sugar
  • 8 eggs, separated
  • 1/4 teaspoon salt

Instructions:

Add to the peach pulp the lemon juice, sugar, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites and bake in a soufflé dish for 40 minutes in a 350 degree F oven. Serve with whipped cream.
Updated Wednesday, October 24th, 2007
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