* 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. http://www.wwrecipes.com/kitchen.htm 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. - - - - - - - - - - - - - - - - - -