Pear Souffle With Raspberry Coulis

* Exported from MasterCook *

Pear Souffle With Raspberry Coulis

Recipe By : World Wide Recipe A Day
Serving Size : 6 Preparation Time :0:00
Categories : Fruits World Wide Recipe A Day

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons softened butter or margarine
1/3 cup sugar -- plus
3 tablespoons sugar
2 cans pear halves in heavy syrup -- drained (15 oz.)
1 tablespoon lemon juice
2 teaspoons cornstarch -- (cornflour)
1/4 cup poire william or other pear brandy -- or spirit of your
-- choice optional
8 egg whites
1 pinch salt
raspberry coulis -- see recipe

Grease the bottom and sides of a 2 quart (2 L) souffle dish with the butter or
margarine. Sprinkle 2 Tbs (30 ml) of the sugar and roll it around the inside o
f the dish to coat it evenly. Pour out any excess. Cut 2 pear halves into 1/4
inch (5 mm) dice and set aside. Add the remaining pears to the jar of an elec
tric blender or food processor, along with 1/3 cup (80 ml) of sugar, and puree
until smooth. Pour the pear puree into a saucepan and cook over medium heat fo
r 20 to 30 minutes, until it has thickened and reduced to about 1+1/2 cups (375
ml). In a small bowl dissolve the cornstarch in the lemon juice and add it to
the cooked pears. Continue to cook until the mixture boils and thickens, abou
t 3 minutes. Remove from heat and allow to cool to room temperature. Stir in
the optional pear liqueur.

In a large, clean bowl beat the egg whites and salt until foamy. Add the remai
ning 1 Tbs (15 ml) sugar and continue beating until stiff, glossy peaks form.
Mix 1/4 of the egg whites with the cooked pear base to lighten it, then gently
fold in the remaining whites just until blended - do not over mix. Spoon half
the souffle mixture into the prepared souffle dish and sprinkle with half the d
iced pears. Add the remaining souffle mixture, and top with the remaining dice
d pears. Bake in a 425F (220C) oven for about 15 minutes, until well puffed an
d golden in color. Serve immediately, topped with raspberry coulis. Serves 6
to 8.

http://www.wwrecipes.com/kitchen.htm

Sent: Thursday, August 06, 1998 5:24 PM Subject: Desserts - Pear Souffle with R
aspberry Coulis - August 7, 1998

Notes: When I aimed for "Elegant but Light" I really hit the mark with this des
sert (all modesty aside). What could be more elegant than a souffle for desser
t? And talk about light! I'll get on with the recipe and finish patting myself
on the back after I have sent it.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98

Converted by MC_Buster.



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