• Freshly cooked golden figs (enough to make 3/4 cup puree)
• 2 tablespoons Brandy or kirsch
• 3 1/2 tablespoons Sugar
• 6 Egg whites
• 1 teaspoon Lemon juice (for brandy, if using kirsch use orange juice)
• Salt
• 3 tablespoon Almonds
• Whipped cream
• Butter (for the souffle dish)

1. Drain and rub through a fine sieve enough freshly cooked or canned golden figs to make a scant 3/4 cup puree. Cook the puree in the top of a double boiler with 2 Tbs brandy or kirsch and 2 scant Tbs of sugar, stirring constantly, until the mixture is thoroughly heated. Remove the pan from the heat and let the mixture cool. Beat 6 egg whites with 1 1/2 Tbs sugar, 1 tsp lemon juice (for brandy) or orange juice (for kirsch), and a pinch of salt and fold the egg mixture into the fig mixture.

2. Sprinkle the bottom of a generously buttered 5- or 6-cup souffle dish with 3 Tbs blanched, slivered, and toasted almonds and pour in the fig batter. Set the dish in a pan of hot but not boiling water and bake the souffle in a hot oven (400 ° F) for 10 to 12 minutes. Lower the temperature to moderate (350 ° F) and bake the souffle for about 20 minutes longer. Served with whipped cream flavored with the spirit used in the souffle.

Yields:
Serves:

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