Pear Sauce:
12 Bartlett, Comice, Anjou or Bosc pears (3 1/2 to 4 pounds) pared, cored, sliced
1/4 cup fresh lemon juice
1/4 cup (or to taste) sugar

Souffle:
unsalted butter and granulated sugar for souffle dish and foil
4 eggs, separated, at room temperature
4 tablespoons sugar
1/4 teaspoon vanilla
1/8 teaspoon finely grated lemon zest
pinch freshly grated nutmeg
pinch salt
pinch cream of tartar

Directions:
Pear Sauce:
Place pears in large non corrodible saucepan; sprinkle with lemon juice; toss to coat. Heat over medium heat, stirring often, until juice begins to exude from fruit, about 5 minutes. Stir in sugar.

Cook uncovered, mashing pears with potato masher as they soften, until liquid is evaporated and sauce is consistency of applesauce, 30 to 45 minutes.

Souffle:
Heat oven to 400°F. Generously butter 6 cup souffle dish (7 1/2 inch diameter). Sprinkle with sugar to coat; tap out excess. Make collar by folding piece of aluminum foil (long enough to fit around dish and overlap by 2 inches) lengthwise in half. Butter one side of foil; lightly sprinkle with sugar; shake off excess.

Wrap foil, buttered side in, around dish so that collar extends 4 inches above edge of dish. Tie foil in place with string.

Beat egg yolks and 2 tablespoons of the sugar until mixture is light in color and ribbons slightly when beater is lifted, about 10 minutes. Stir in pear sauce, vanilla, lemon zest, and nutmeg.

Beat egg whites, salt, and cream of tartar until soft peaks form. Gradually beat in remaining sugar; beat until whites hold stiff peaks. Fold egg whites, in 4 additions, into yolk mixture. Spoon into prepared souffle dish.

Bake on lowest rack in oven 15 minutes for a soft center, up to 20 minutes for a firmer center. Carefully peel off collar; serve immediately.

Makes 4 to 6 servings.

home      main index      category      recipe list