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                   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     butter or margarine, softened
    1/3  cup           sugar -- plus
  3      tablespoons   sugar
  2      cans          pear halves in heavy syrup -- drained (15 oz)
  1      tablespoon    lemon juice
  2      teaspoons     corn starch -- (corn flour)
    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 tb (30 ml) of the sugar and roll it
around the inside of 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 electric 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 for 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, about 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 remaining 1 tb (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 diced pears.
Add the remaining souffle mixture, and top with the remaining diced
pears.  Bake in a 425 F (220 C) oven for about 15 minutes, until well
puffed and 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 Raspberry Coulis

Notes: When I aimed for "Elegant but Light" I really hit the mark
with this dessert (all modesty aside).  What could be more elegant
than a souffle for dessert? 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

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