APRICOT AND CINNAMON SOUFFLÉS These elegant mini soufflés, made with just a few choice ingredients, are very low in fat. They are best served warm and puffed from the oven, but if they must stand, they will deflate only a little. Even slightly fallen, however, the taste is fabulous. 250 g dried apricots 1 1/2 cups water 3 tablespoons amaretto liqueur 1 cinnamon stick Granulated sugar for coating soufflé dishes, plus 3 tablespoons granulated sugar 4 egg whites Pinch of salt 1 tablespoon sliced (flakes) almonds Confectioners' sugar Ground cinnamon

In a small saucepan over medium heat, combine the apricots, water, amaretto, and cinnamon stick. Bring to a boil, cover, reduce the heat to low, and cook until the apricots are very soft and most of the liquid is absorbed, about 15 minutes. Remove from the heat and let cool slightly. Remove the cinnamon stick and discard. Transfer the apricots and liquid to a food processor and process until puréed. Transfer to a bowl and let cool.

Position the bottom oven rack at its lowest position and remove the middle rack. Preheat the oven to 400°F. Lightly butter eight 3/4-cup soufflé dishes. Sprinkle the inside of each dish lightly with a little granulated sugar; tap out the excess.

In a large bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Gradually beat in the 3 tablespoons granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat the whites until stiff peaks form.

Fold a spoonful of the whites into the apricot purée to lighten it. Spoon the remaining apricot mixture over the whites and gently fold in just until the mixture is blended. Spoon into the prepared dishes, smoothing the tops with a spatula. Run your fingertip around the rim of each dish, dipping it about 1/4 inch into the mixture. This will form a high hat as the soufflé cooks and rises. Sprinkle each soufflé with a few almonds slices.

Bake until puffed and golden, 12-15 minutes. Remove from the oven and, using a fine-mesh sieve, quickly sift confectioners' sugar lightly over the soufflés. Sprinkle with a little ground cinnamon. Serve immediately.

Serves 8.

PREPARATION TIP: To make it easier to assemble, bake, and serve these soufflés, cook and purée the apricots the day ahead. Store the purée at room temperature.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]