Ingredients
4 soft pears (peeled, cored and diced)
100g butter
100g caster sugar
2 tbsp of lemon juice
3 large egg yolks
3 large egg whites
(egg yolks and whites at room temperature, so remove from fridge a good hour before using)
pinch of salt
Method
Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar – tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise.
Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice.
Place the pear mix into a food processer & make a smooth pureè, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter.
Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes – careful not to boil the mixture.
In a mixer whisk the egg whites and the remaining caster sugar until soft peaks.
Lightly fold the whites into a cooled pear mixture to make a batter like mixture.
Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes.
Finish by dusting with icing sugar.
