Put the prunes in a medium saucepan. Pour
in the wine and add the orange rind and juice. Leave the prunes to soak
in this liquid overnight. Stir in the sugar, cover and simmer gently for
about 1 hour or until they are tender.
Strain the prunes, reserving the juice.
Stone, then puree them with the reserved juice in a blender or food
processor. Thoroughly butter a 2.5 liter (4 1/4 pint) souffle dish.
Whisk the egg whites until they form soft
peaks, then fold them into the prune puree. Turn the mixture into the
souffle dish and bake at 160C (325F) mark 3 for 1 hour, or until the
souffle is well risen. Remove from the oven and serve at once.
Note - If it is cooked in a fan-assisted
oven the souffle will be ready in about 45 minutes.
Serves 8-10
Served with fresh cream, this delectable
souffle makes a perfect ending to a meal.
