2 ounces dried apricots
1/2 cup dry white wine
1/2 vanilla bean, split
1 large egg yolk
3 tbsp, plus 3 tbsp sugar, plus more sugar for preparing the ramekins and sprinkling the unbaked souffl?s
4 large egg whites, at room temperature
Procedures : Heat the apricots in a small saucepan with the wine (or water), and vanilla bean until the liquid begins to boil. Reduce heat and simmer 10 minutes. Remove from heat, cover the pan, and let stand 45 minutes until the apricots are tender. (Can be done up to one week ahead and refrigerated).
Preheat the oven to 400 degrees. Spray 4 ramekins or oven proof custard cups with cooking spray. Sprinkle the insides with a small amount of granulated sugar. Tilt the cups to evenly coat the sides, then tap out any excess sugar.
Remove the vanilla bean, then puree the cooked apricots with any liquid remaining, the egg yolk and 3 tablespoons granulated sugar in a food processor. Transfer into a medium-sized bowl.
In a clean metal bowl, begin whipping the egg whites until they form soft, drooping peaks.
Gradually whip in the 3 tbsp of sugar and continue whipping until the meringue forms stiff, but wet peaks. Stir 1/4 of the meringue into the apricot puree, then gently fold in the remaining meringue.
Divide the souffl? mixture into the ramekins. Don’t worry if the mixture is a bit heaped over the top of the dish. Sprinkle the tops with additional granulated sugar. Set the souffl?s on a baking sheet and bake in the upper part of the oven for 9 minutes until the tops are brown. Serve immediately, with a pitcher of very cold cr?me anglaise or fresh raspberry sauce