Double Apricot Soufflé - The Perfect Puree of Napa Valley
For the Apricot Soufflé: • 6 oz. The Perfect Purée Apricot Puree, thawed and reduced by 1/2 with 1 ounce granulated sugar • Softened butter as needed • Granulat
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Ingredients
- 20 oz. The Perfect Purée Apricot Puree, thawed
- 4 oz. simple syrup
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