Pear Souffle
By: Anonymous
Published: Thursday, February 18, 2010 - 2:02am

Ingredients




3 pears peeled, cored,
and quartered
1 vanilla bean
1/2 cup fructose or less
(adjust according to ripeness of pears)
1 cup water
1 tablespoon pear liqueur
2 egg yolks
1 tablespoon unsalted butter
7 egg whites

Preparation

1 In a heavy saucepan, place the pears, vanilla bean, and half the fructose. Add the water and cook the pears almost to a puree, adding more water if necessary to keep the mixture from burning. 2 Remove the vanilla bean and drain off any excess liquid. Transfer the pears to a food processor and process until smooth. Transfer the puree to a bowl and stir in the pear liqueur and additional fructose, if necessary. Add the egg yolks and combine well. Set aside and reserve. 3 Preheat the oven to 450 degrees. Butter individual souffle dishes lightly and set aside. 4 Beat the egg whites until soft peaks form. Add 1 tablespoon fructose and continue to beat until stiff but not dry. 5 Gently stir one fourth of the beaten egg whites into the pear puree, and fold in the remaining egg whites. 6 Fill the souffle dishes and smooth the tops with a spatula. Run your thumb around the inside edge of each dish. This will form the "hat" on the souffle, and it will also eliminate the need for a collar. 7 Bake 7 to 8 minutes and serve immediately. 8 Presentation: Serve one souffle per person. If calories are not a consideration, the souffle is delicious served with creme anglaise. 9 This recipe yields 6 servings. 10 Comments: A souffle for the weight-consious gourmet. Do not overcook, or it will fall.