*  Exported from  MasterCook  *
                     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     softened butter or margarine
      1/3  cup           sugar -- plus
    3      tablespoons   sugar
    2      cans          pear halves in heavy syrup -- drained (15 oz.)
    1      tablespoon    lemon juice
    2      teaspoons     cornstarch -- (cornflour)
      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 Tbs (30 ml) of the sugar and roll it around the inside o
 f 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 elec
 tric 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 fo
 r 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, abou
 t 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 remai
 ning 1 Tbs (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 d
 iced pears.  Add the remaining souffle mixture, and top with the remaining dice
 d pears.  Bake in a 425F (220C) oven for about 15 minutes, until well puffed an
 d golden in color.  Serve immediately, topped with raspberry coulis.  Serves 6 
 to 8.
 Sent: Thursday, August 06, 1998 5:24 PM Subject: Desserts - Pear Souffle with R
 aspberry Coulis - August 7, 1998
 Notes: When I aimed for “Elegant but Light” I really hit the mark with this des
 sert (all modesty aside).  What could be more elegant than a souffle for desser
 t? 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
 Converted by MC_Buster.
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