Instructions: Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour or until tender. Press mixture through sieve. Butter a 6 cup casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy & add cream of tartar, salt & almond extract. Continue beating to soft peaks. Add 1/4 cup sugar, 1 Tbls. at a time, beat until stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of hot water. Bake 40 minutes. Whip cream until stiff, then add sugar & extract. Serve souffle with whipped cream & hot brandy sauce.

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