Fresh Apricot Souffle

This is a favorite recipe from the California Apricot Advisory Board.

1 pound fresh California apricots, peeled and pitted
Granulated sugar
1/4 cup water
1 envelope plus 1 teaspoon unflavored gelatine
5 eggs, separated
1 or 2 tablespoons apricot brandy
1/8 teaspoon salt
1 cup heavy cream, whipped

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