Breakfast Souffles With Sauteed Pears

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter
6 tablespoons	90ml	Sugar - plus
1/3 cup	65g / 2.3oz	Sugar
4		Anjou pears - peeled, cored,
		And sliced
6 oz	170g	Cream cheese - room temperature
3 oz	85g	Eggs - separated (large)
1 teaspoon	5ml	Vanilla extract
1/4 cup	15g / 0.5oz	All-purpose flour
1 tablespoon	15ml	Cornstarch
1		Cream of tartar

Recipe Instructions

Preheat oven to 350 degrees. Butter six 2/3-cup souffle dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and saute until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).

Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.

Bake souffles until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove souffles from oven. Run tip of small knife around sides of souffles to loosen. Using oven mitts for protection, turn souffles out onto plates. Serve warm with sauteed pears.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1997

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