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Brandied Pear Souffle

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Brandied Pear Souffle
Difficulty:
advanced
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 13 min.
Ready in
Calories:
254
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein4.66 g(5 %)
Fat6.74 g(6 %)
Carbohydrates39.11 g(26 %)
Sugar added10.48 g(42 %)
Roughage5.24 g(17 %)
Vitamin A137.29 mg(17,161 %)
Vitamin D1.33 μg(7 %)
Vitamin E3.65 mg(30 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.36 mg(3 %)
Vitamin B₆0.06 mg(4 %)
Folate38.59 μg(13 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C7.12 mg(7 %)
Potassium290.7 mg(7 %)
Calcium20.15 mg(2 %)
Magnesium13.85 mg(5 %)
Iron0.41 mg(3 %)
Iodine40 μg(20 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.08 g
Cholesterol126.84 mg
Author of this recipe:

Ingredients

for
6
Ingredients
unsalted butter (softened; for the mold)
breadcrumbs (for the mold)
35 ounces
Pear (peeled)
5 tablespoons
granulated sugar
½ stick
½ cup
2 tablespoons
2 tablespoons
4
large eggs (separated)
1 pinch
2 tablespoons
Pear brandy (Poire William)
powdered sugar (for dusting)

Preparation steps

1.
Preheat oven to 400º. Butter 1.5 quart souffle dish and coat with bread crumbs, and tap out any excess crumbs. Chill.
2.
Quarter and core the peeled pears. Cut into bite size pieces. In a saucepan, over medium heat place pears, 2 tablespoons sugar, cinnamon stick, wine, lemon zest and juice. Cook, stirring frequently, for about 10 minutes or until sauce is chunky. Transfer to a food processor, and puree. Return mixture to pan.
3.
Continue cooking puree over low heat until thick, or about 15 minutes.
4.
Heat butter in a small saucepan, stir in cornstarch with a whisk until dissolved. Stir into the puree, and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Transfer puree mixture to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing the wrap onto the surface of the puree mixture. Keep warm until ready to use.
5.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Slowly add remaining sugar. Beat until peaks are stiff and glossy.
6.
Spoon 1/3 of the egg whites into the pear puree. Add the pear brandy, and whisk until smooth. Quickly fold in the remaining egg whites until fully incorporated. Fill the souffle dish to about 1/4 inch from the top. Run your thumb around the edge of the dish to make a groove.
7.
Bake 10 minutes at 400º, then reduce heat to 375º and continue to bake for 10 minutes. Dust with confectioners' sugar. Serve immediately. Enjoy.