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Forbidden Fruit Soufflé


2 large unblemished cooking/eating apples
1/2 lemon
1 cup unsweetened
2 teaspoons honey
Ground cinnamon to taste
Ground nutmeg to taste
2 tablespoons applejack or Calvados, divided (optional)
1 large egg white
Confectioners’ sugar


Preheat oven to 3750F. Lightly grease baking dish. Wash apples and, if necessary, cut a thin slice off bottom of each apple to make it stand upright. Cut a 1/2-inch slice off tops of apples. Using a small, sharp knife and a grapefruit spoon, hollow out apples, leaving a shell 1/4-inch thick. Rub inside and top edges of apple shells with lemon to keep them from discoloring.

In small, heavy-bottomed saucepan over low heat, combine applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons applejack. Cook, stirring often, until heated through but not boiling. In small bow, with mixer at high speed, beat egg white until stiff but not dry. Into medium-sized mixing bowl, pour hot applesauce. Add half the egg white; fold in with a rubber or wooden spatula. Add remaining egg white and fold in gently.
Sprinkle inside of apple shells lightly with additional cinnamon and nutmeg. Place apple shells in prepared baking dish; carefully fill with applesauce mixture, doming the top.

Bake in center of oven for 15 to 17 minutes or until soufflés have risen and are very lightly browned on top. Remove soufflés from oven and sprinkle lightly with confectioner’s sugar. To flame soufflés, in small saucepan, heat remaining applejack until barely warm. Using a long match, light applejack and pour over soufflés. Serve at once.