Apricots in Monbazillac

Prep Time:
40 min
Cook Time:
55 min
Ready Time:
95 min
Nutritional Values Per Portion:
323 kcal / 11 g fat / 39 g carbohydrate
For the apricots:
  • 750 g fresh apricots
  • 2 tbsp sugar
  • 1 tahitian vanilla pod
  • 250 ml Monbazillac (or another strong dessert wine such as Sauvignon Blanc Beerenauslese, Gewürztraminer Auslese, etc.)
  • Lemon balm or peppermint for garnish
For the souffle:
  • 90 g sugar
  • 200 g goat cheese
  • 4 egg yolks (80 g)
  • Pulp of ½ vanilla pod
  • Zest of ½ untreated lemon or Persian lime
  • 4 egg whites (90 g)
  • 1 pinch salt
  • 6-10 small soufflé forms
  • Butter and sugar for the forms
Wash the apricots, lightly score the skin of the fruit and then blanch in boiling water until the skin begins to separate. Then cool immediately in ice water. Peel the fruits, cut in half, and remove the pits. Next place the apricot halves into a bowl and sprinkle with the sugar. Cut the vanilla pod in half, scrape out the pulp; add the pulp and pod to the fruit. Pour in the Monbazillac, carefully mix everything, and put into a boil-proof bag. Spread the fruit so the pieces are flat and then vacuum with 100%. Cook in the fusionchef by Julabo water bath at 144 °F for 25-30 minutes. Then cool in ice water and allow to marinate for 1-2 days before consumption.

On the day of cooking, grease the soufflé forms with butter and sprinkle with sugar. Select a flat container large enough to contain all of the forms during baking. Line it with paper towels and fill approximately 4 cm deep with water. Warm in an oven at 400 °F (without the forms).
To make the soufflé mass, mix the goat cheese, egg yoke, vanilla pulp, and lemon until smooth. Beat the egg white with one-third of the sugar and a pinch of salt. When the egg white begins to thicken, add the rest of the sugar in small amounts, adding more each time only when the beaten egg whites are again stiff. After the final addition, beat them for one minute until stiff.
Stir one-third of the beaten egg whites into the goat cheese mixture, then carefully fold in the rest in order to preserve as much volume as possible. Fill the mass into the forms leaving 1 cm of headspace. Tap quickly and place into the prepared water bath in the oven. Bake for 20 to 25 minutes until golden brown; turn off oven and allow to rest. To serve, keep in forms or remove as preferred. Dust with powdered sugar and serve apricot halves in Monbazillac separately. Garnish with some fresh lemon balm or peppermint as desired.

Tip: If you would like to make the fruit in larger quantities and store them for a longer period of time, you can use canning jars for this purpose. However, you will want to increase the amount of sugar and cook the completely sealed jars at a water temperature of 144 °F for at least 60 minutes. Then remove, allow to cool, and store in a cool place.
Wine Pairing: