Recipe of the Day - December 2 (meringue soufflé)
 

Apple Blueberry Meringue Soufflé

Ingredients
butter, for greasing
4 cups coarsely grated peeled Golden Delicious apples (about 4)
1 cup firmly packed light brown sugar
2 teaspoons cinnamon
1/4 cup brandy
4 large egg whites
1 1/2 cups picked-over fresh blueberries
2 tablespoons confectioners' sugar, for sprinkling

Preparation
Preheat oven to 450 degrees and lightly butter 2 (1-cup) ramekins dishes (4 inches in diameter by 1 1/2 inches high).

In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.

In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Beat in hot apple mixture and blueberries until just combined.

Spoon mixture into ramekins, mounding it in centers, and run a knife around sides which frees the mixture to aid in rising.

Bake soufflés on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners' sugar.

Serve soufflés immediately.