Instructions: Generously butter a 1 1/2-quart souffle dish. Sprinkle sugar into dish, tilting so that sugar coats bottom and sides. Place in freezer.

In small pan, heat milk over medium-high heat until bubbles form around edges; remove from heat and let cool slightly. Place egg yolks, pinch of salt and honey in medium bowl and whisk until light and fluffy. Very slowly whisk a third of milk into egg yolks, and then add this mixture back to pan. Stirring constantly, cook mixture over medium-low heat, until it thickens enough to coat back of a spoon. Remove from heat, strain into a bowl and let cool. In small pan, combine apricots and Sauternes. Bring to boil and stir. Shut off heat and let cool. Preheat oven to 400 degrees; place baking sheet on bottom rack. In blender or food processor, combine egg mixture and apricots; puree. Transfer to a medium bowl.

Remove dish from freezer. Place egg whites, pinch of salt and powdered sugar in bowl and whisk until fairly stiff peaks form. Using rubber spatula, add about a third of egg whites to apricot mixture and fold until combined. Add apricot mixture to remaining egg whites in bowl. Fold together until mixed well, being careful not to overmix. Spoon this mixture into souffle dish, leaving 1/2 inch on top. Sprinkle almonds on top. Place on baking sheet and bake 17 to 20 minutes, until risen and still a little wobbly when shaken. Remove from oven and serve, plunging two large spoons into center to lift out pieces. Serve with ice cream if desired.

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