Frank's Recipes! Pear Souffle with Raspberry Coulis

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Pear Souffle with Raspberry Coulis

2 tsp (10 ml) softened butter or margarine
1/3 cup (80 ml) plus 3 tablespoon (45 ml) sugar
2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained
1 tablespoon (15 ml) lemon juice
2 tsp (10 ml) cornstarch (cornflour)
1/4 cup (60 ml) Poire William or other pear brandy, or spirit of your choice (optional)
8 egg whites
Pinch of salt
Raspberry coulis (recipe follows)

Grease the bottom and sides of a 2 quart (2 L) souffle dish with the butter or margarine. Sprinkle 2 tablespoon (30 ml) of the sugar and roll it around the inside of 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 electric 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 for 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, about 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 remaining 1 tablespoon (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 diced pears. Add the remaining souffle mixture, and top with the remaining diced pears. Bake in a 425F (220C) oven for about 15 minutes, until well puffed and golden in color. Serve immediately, topped with raspberry coulis.

Serves 6.

Raspberry Coulis

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
1 tablespoon (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Makes about 1 cup (250 ml).