Pear Brandy Souffle (Soufflé Aux Poires Williams)

Name: Pear Brandy Souffle (Soufflé Aux Poires Williams)
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 4-5 serving(s)
Ingredients: 4 ripe pears (about 1-1/2 lbs total weight); 1 tablespoon lemon juice; 3 tablespoons pear brandy; 8 egg whites; 3 tablespoons sugar; 3/4 cup whole milk; 3 egg yolks; 2 tablespoons flour; 1 tablespoon cornstarch; confectioners' sugar

Submitted by Aunt Cookie

"I recently acquired a bottle of pear brandy and wasn't too sure what to do with it (besides drink it, obviously). I found this recipe on-line and plan to make it soon. I HAVE NOT TRIED THIS YET so I can't guarantee that it's good. I'll repost when I've tried it."

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Ready In:: 1hr 35mins
Ingredients:: 10
Serves:: 4-5

ingredients

4 ripe pears (about 1-1/2 lbs total weight)
1 tablespoon lemon juice
3 tablespoons pear brandy
8 egg whites
3 tablespoons sugar
For the pastry cream
³⁄₄ cup whole milk
3 egg yolks
2 tablespoons flour
1 tablespoon cornstarch
confectioners' sugar

directions

For the pastry cream: Scald the milk. Beat the egg yolks with sugar until light and thick. Stir in the flour and cornstarch.
Stir half the hot milk into the egg mixture. Then add that mixture to the remaining hot milk in the pan.
Bring to a boil, whisking until the pastry cream thickens. Simmer for 2 minutes.
Rub the surface of the hot cream with some butter.
For the souffle: Peel and core the pears and put them along with the lemon juice into a food processor.
Purée the pears and then pour into a saucepan.
Cook the purée for 10-15 minutes. It should be thick enough to hold a shape. Allow to cool.
Stir the cooled purée into the pastry cream and add the pear brandy. Press a piece of plastic wrap directly on top of the surface of the pear cream. It can be refrigerated up to 3 hours.
Preheat oven to 425°F Thoroughly butter a 2-qt. soufflé dish.
Whip the egg whites until stiff, then beat in the sugar and continue beating until they are glossy.
Reheat the pear cream (if necessary) until it is hot to the touch.
Fold one-quarter of the egg whites into the warm pear cream, mixing thouroughly.
Gently fold the cream into the rest of the egg whites and pour into the prepared dish.
Bake the soufflé in a heated oven 20-25 minutes. The soufflé should be puffed and brown.
To Serve, dust with powdered sugar.

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RECIPE SUBMITTED BY

Aunt Cookie

USA

I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find. When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here). I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year. The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.

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