Pear Souffle

Recipe Ingredients

3		Pears - peeled, cored,
		And quartered
1		Vanilla bean
1/2 cup	118ml	Fructose - or less
		= (adjust according to ripeness of pears)
1 cup	237ml	Water
1 tablespoon	15ml	Pear liqueur
2		Egg yolks
1 tablespoon	15ml	Unsalted butter
7		Egg whites

Recipe Instructions

In a heavy saucepan, place the pears, vanilla bean, and half the fructose. Add the water and cook the pears almost to a puree, adding more water if necessary to keep the mixture from burning.

Remove the vanilla bean and drain off any excess liquid. Transfer the pears to a food processor and process until smooth. Transfer the puree to a bowl and stir in the pear liqueur and additional fructose, if necessary. Add the egg yolks and combine well. Set aside and reserve.

Preheat the oven to 450 degrees. Butter individual souffle dishes lightly and set aside.

Beat the egg whites until soft peaks form. Add 1 tablespoon fructose and continue to beat until stiff but not dry.

Gently stir one fourth of the beaten egg whites into the pear puree, and fold in the remaining egg whites.

Fill the souffle dishes and smooth the tops with a spatula. Run your thumb around the inside edge of each dish. This will form the "hat" on the souffle, and it will also eliminate the need for a collar.

Bake 7 to 8 minutes and serve immediately.

Presentation: Serve one souffle per person. If calories are not a consideration, the souffle is delicious served with creme anglaise.

This recipe yields 6 servings.

Nutrition per Serving: Calories 130; Fat 4g; Carbohydrates 18g; Cholesterol 76mg; Sodium 67mg; Protein 5g; Fiber 2g; Calories from Fat 28%; Calories from Carbs 55%.

Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)

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