Pear Brandy Souffle Soufflé Aux Poires Williams Recipes

PEAR GINGER SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
• Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
• Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
• In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
• Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
• Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

PEAR BRANDY SOUFFLE (SOUFFLé AUX POIRES WILLIAMS)

Steps:

• 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.