Pear Soufflé

Ingredients

• 1 kg pears
• 80 g sugar
• 0.5 cinnamon stick
• 0.5 untreated lemon (zest and juice)
• 0.125 l white wine
• 50 g butter
• 3 tbsp Flour
• 4 eggs
• 20 ml pear brandy
• Salt
• butter
• bread crumbs
• powdered sugar (for dusting)

Instructions

1. 1.

   Peel, halve, core the pears and cut into wedges. In a pot add white wine, cinnamon, half the sugar, lemon juice and zest; simmer covered gently for about 10 minutes. Remove from heat and let cool.

2. 2.

   Butter a 1.5‑liter soufflé dish and line with breadcrumbs.

3. 3.

   Puree one third of the pears (remove cinnamon stick first) and spread the rest in the dish.

4. 4.

   Heat butter in a saucepan, whisk in flour until a white film forms on the bottom; remove from heat.

5. 5.

   Separate the eggs. Whisk yolks, brandy, pear purée and a pinch of salt into the batter gradually. Beat egg whites with remaining sugar to stiff peaks. Fold one third of the meringue into the soufflé mixture and gently fold in the rest.

6. 6.

   Fill the dish, smooth the top, bake at 180 °C for about 40‑45 minutes until golden brown. Dust with powdered sugar and serve immediately.