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This is from Bon Appetit
6 tablespoons unsalted butter
6 tablespoons sugar
4 Anjou pears, peeled, cored, sliced or quartered.
6 ounces cream cheese, room temperature
3 large eggs, separated
1 teaspoon vanilla extract
1/4 cup all purpose flour
1 tablespoon cornstarch
Pinch of cream of tartar
1/3 cup sugar
Preheat oven to 350°F. Butter six 2/3-cup soufflé dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and sauté until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).
Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.
Bake soufflés until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove soufflés from oven. Run tip of small knife around sides of soufflés to loosen. Using oven mitts for protection, turn soufflés out onto plates. Serve warm with sautéed pears.
Joyce at Ivy Cottage
Fort Langley, BC
Ivy Cottage Bed and Breakfast
Tried this today and it was great! We used the same ingredients and divided among four 1-cup ramekins, though, for a little more generous serving. Three pears divided among four servings is fine; quarter each pear and serve a fan of three quarters. Added peameal bacon, two slices, and preceded with a fresh fruit compote. One guest asked for maple syrup, which I guess would not be a bad idea in the future. Easy to prepare in 20 minutes total or less.
Tip: Melt the butter in the skillet for the pears, and then use a brush in that melted butter to butter the ramekins. Rather than hot pads or oven mitts, use long large tongs to remove ramekins from oven. Holding securely with tongs, loosen soufflés with knife and tip into your hand, flip back upright onto plate.
Rog & Jim
Toronto Downtown Bed and Breakfast
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