PEAR BRANDY SOUFFLE (SOUFFLé AUX POIRES WILLIAMS)
I recently acquired a bottle of pear brandy and wasn't too sure what to do with it (besides drink it, obviously). I found this recipe on-line and plan to make it soon. I HAVE NOT TRIED THIS YET so I can't guarantee that it's good. I'll repost when I've tried it.
Provided by Aunt Cookie
Categories Dessert
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254.4, Fat 4.9, SaturatedFat 2, Cholesterol 146.2, Sodium 135.3, Carbohydrate 43.2, Fiber 5.3, Sugar 28.8, Protein 11.5
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Street Chris
c-street45@gmail.comThanks for sharing this recipe!
Arjish Khadka
a_khadka@gmail.comCan't wait to try this!
Sabbir bahi
sabbir_bahi@yahoo.comThis is a keeper!
Asha Akiki
a.akiki@yahoo.comI'll definitely make this again.
ojo Samuel
s-o28@yahoo.comDelicious!
Running Ragged Ranch
r-r@hotmail.comWow!
Hooria Hooria
h-h@aol.comThis souffle was a bit too eggy for my taste. I think I'll try using less egg yolks next time.
EDIDIONG Jombo
j.e53@hotmail.comI'm not a big fan of souffles, but this one was really good. The texture was perfect, and the pear flavor was subtle but still noticeable.
Ikramoo Kakar
kakar4@hotmail.comThis is the best souffle recipe I've ever tried! It's so light and fluffy, and the pear flavor is amazing. I'll definitely be making this again.
MD Jakk
jakk_md@yahoo.comThe souffle didn't rise as much as I expected, but it still tasted delicious. I'm not sure what I did wrong, but I'll definitely try again.
Latoya Surjue
s_l35@yahoo.comThis souffle was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Namulinda Hillary
hillary.n@hotmail.frI was a bit intimidated to make a souffle, but this recipe was easy to follow. The souffle turned out beautifully, and it tasted even better than it looked.
thomas pasuquin
thomas_p@hotmail.frThis is one of my favorite dessert recipes. It's a bit time-consuming, but it's worth the effort. The souffle always comes out perfect, and it's always a crowd-pleaser.
Oskurni 1
1.o47@hotmail.co.ukI've made this souffle several times now, and it's always a hit. My friends and family love the delicate flavor and the impressive presentation.
Chanda Ghising
gchanda95@yahoo.comThis pear brandy souffle was an absolute delight! The texture was light and fluffy, and the pear flavor was perfectly complemented by the brandy. I served it with a dollop of whipped cream and a sprinkle of cinnamon, and it was the perfect ending to