Pear Soufflé Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR GINGER SOUFFLE



Pear Ginger Souffle image

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 10-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
5 tablespoons sugar, plus more for dishes
3 large ripe pears, preferably Bartlett
1 lemon, halved
1 piece of fresh ginger (3 inches), peeled and cut into smaller pieces
2 tablespoons cornstarch
3 large egg yolks
6 large egg whites
1 pinch of cream of tartar
2 tablespoons Poire William (pear-flavored eau de vie), optional

Steps:

  • Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
  • Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
  • In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
  • Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
  • Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

PEAR SOUFFLéS WITH CHOCOLATE SAUCE



Pear Soufflés with Chocolate Sauce image

Provided by Rick Rodgers

Categories     Chocolate     Egg     Dessert     Bake     Sauté     Pear     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 soufflés

Number Of Ingredients 11

Sauce:
2/3 cup heavy whipping cream
5 ounces bittersweet chocolate, chopped
2 tablespoons bourbon
Soufflés:
Unsalted butter for soufflé dishes plus 2 tablespoons, divided Sugar for soufflé dishes plus 8 tablespoons, divided
5 ripe Anjou pears (about 2 1/2 pounds), peeled, cored, cut into 1/2-inch cubes (6 to 7 cups)
2 teaspoons fresh lemon juice
3 large egg yolks, room temperature
4 large egg whites, room temperature
Pinch of salt

Steps:

  • For sauce:
  • Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
  • For soufflés:
  • Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
  • Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
  • Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
  • Bake soufflés until puffed and golden, about 20 minutes.
  • Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

PEAR SOUFFLé



Pear Soufflé image

These puffy pear soufflés have two surprises: bits of chopped pear, and pear brandy. The basic recipe and procedure could be used as a model for soufflés made with other fruits.

Provided by Great Chefs

Number Of Ingredients 7

Ripe Pears
Sugar
Water
Juice of 1 lemon
Pear Brandy
Egg Whites
Confectioner's sugar for dusting

Steps:

  • Simmer the pears in a mixture of 1 cup of the sugar, 1 cup of the water, and 1 teaspoon of the lemon juice for 10 minutes. Drain pears; discard the liquid. When the pears are cool, chop 2 pears halves and set aside. Puree the rest of the pears. Cook the puree for about 4 minutes over medium-high heat, stirring constantly, to evaporate excess liquid. Set the puree aside. Combine 1/2 cup of the sugar, 3 tablespoons of the water, and a dash of lemon juice and heat without stirring to 275 F on a candy thermometer (hard-ball stage) to form sugar syrup. Pour the hot syrup into the pear puree and mix well. Add pear brandy to the puree and let the mixture cool. Preheat the oven to 375 F. Butter six 4-inch (1 cup) soufflé molds and put some of the sugar in the molds; turn them to coat the sides and bottom with sugar, dumping out the excess. Beat the egg whites in a mixer on high speed until soft peaks form. Add 1/4 cup of the sugar and continue beating until stiff peaks form. Whisk 2 tablespoons of beaten egg white into the puree to lighten it, then gently fold the puree into the remaining egg white. Fill the prepared molds half way with the batter. Sprinkle with half of the reserved chopped pear. Fill the molds nearly to the top, then sprinkle with the remaining chopped pear. Bake 10 to 15 minutes, until puffed and golden. To serve: Place a soufflé in its mold on each individual serving plate. Sprinkle with confectioner's sugar. The soufflés must be served immediately, hot out of the oven.

PEAR AND APPLE SOUFFLé



Pear and Apple Soufflé image

Fruit soufflés are dramatic and impressive yet so easy to make. This one will impress everyone at your table. Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner. Then, when you're too full to eat anything more, fold the two together and put the soufflés in the oven. Just when you're beginning to think you could eat a little dessert, they'll be ready.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h45m

Yield Serves six

Number Of Ingredients 9

Juice of 1/2 lemon
1 pound apples, peeled, cored and diced
1 1/2 pounds ripe, juicy pears, peeled, cored and diced
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon powdered ginger
Butter for the ramekin (or ramekins)
8 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.
  • Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).
  • In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.
  • Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 31 grams, TransFat 0 grams

PEAR BRANDY SOUFFLE (SOUFFLé AUX POIRES WILLIAMS)



Pear Brandy Souffle (Soufflé Aux Poires Williams) image

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

4 ripe pears (about 1-1/2 lbs total weight)
1 tablespoon lemon juice
3 tablespoons pear brandy
8 egg whites
3 tablespoons sugar
3/4 cup whole milk
3 egg yolks
2 tablespoons flour
1 tablespoon cornstarch
confectioners' sugar

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

TAILLEVENT PEAR SOUFFLE



Taillevent Pear Souffle image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield Eight servings

Number Of Ingredients 5

2 1/4 cups sugar
8 ripe Bartlett or Anjou pears
4 tablespoons eau de vie de poire
1 1/2 tablespoons unsalted butter
8 large egg whites

Steps:

  • In a saucepan, combine one and one-third cups of the sugar with three cups of water. Bring to a simmer and cook until the sugar dissolves. Remove from the heat.
  • Peel, core and quarter the pears. Place them in the saucepan, adding a little more water if necessary, so they are just covered with the syrup. Simmer gently until the pears are tender, about 20 minutes. Remove from the heat and drain. Discard the syrup.
  • Dice eight quarters of the pears. Puree the rest in a food processor. Return the puree to a saucepan and cook until it is reduced to about two cups.
  • In a saucepan, dissolve two-thirds cup of the sugar in one-third cup water. Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage, 300 degrees on a candy thermometer. This is just before the sugar turns to caramel.
  • Immediately pour the hot sugar into the warm pear puree and stir. Add the eau de vie de poire.
  • Butter eight one-cup souffle dishes and dust them with the remaining sugar. Divide the diced pears among them. The souffle can be prepared ahead up to this point.
  • Preheat the oven to 475 degrees.
  • Beat the egg whites until they hold firm peaks but are still creamy. Fold the pear puree and egg whites together and spoon the mixture into each of the prepared souffle dishes.
  • Bake 8 to 10 minutes, until the souffles are puffed and nicely browned. Serve at once.

BREAKFAST SOUFFLES WITH SAUTEED PEARS



Breakfast Souffles with Sauteed Pears image

Categories     Egg     Fruit     Breakfast     Brunch     Bake     Cream Cheese     Pear     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

6 tablespoons unsalted butter
6 tablespoons plus 1/3 cup sugar
4 Anjou pears, peeled, cored, sliced
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

Steps:

  • 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.

PEAR AND BLUE CHEESE SOUFFLE



Pear and Blue Cheese Souffle image

This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad.

Provided by ladyroseofrohan

Categories     Cheese

Time 50m

Yield 2 ramekins, 2 serving(s)

Number Of Ingredients 9

1/2 cup water
1/4 cup sugar
1 pear, peeled and quartered
1 tablespoon butter
1 tablespoon flour
2/3 cup milk
1/2 cup crumbled blue cheese
1 egg yolk
2 egg whites

Steps:

  • Heat water and sugar in a pan until dissolved. Increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add pear and poach for 10 minutes. Drain and dice the pear and put the pieces in 2 buttered ramekins.
  • Melt the butter in a small pan, add flour, and stir until absorbed. Gradually add milk. Stir and cook until thick. Add blue cheese and stir until melted. Remove from heat and stir in egg yolk.
  • Preheat oven to 350 degrees F. Whisk egg whites until stiff but not dry. Gently fold 2 tbsp of eggw hite into the sauce to loosen the mixture. Fold in remaining egg whites. Spoon into ramekins and place on a cookie sheet.
  • Put cookie sheet in the oven and bake for 15 minutes or until well risen. Serve immediately.

Nutrition Facts : Calories 423, Fat 20.7, SaturatedFat 12.5, Cholesterol 146.4, Sodium 612.1, Carbohydrate 45.9, Fiber 2.7, Sugar 33.6, Protein 15.5

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD



Cabrales Cheese Souffles with Endive and Asian Pear Salad image

Provided by Todd Davies

Categories     Milk/Cream     Mixer     Cheese     Egg     Appetizer     Brunch     Bake     Quick & Easy     Blue Cheese     Winter     Asian Pear     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
1 cup whole milk
6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
3 large eggs, separated
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse kosher salt
Endive and Asian Pear Salad

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
  • Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
  • Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

More about "pear soufflé food"

SAVORY PEAR, SWEET POTATO, AND MAPLE SYRUP SOUFFLé
savory-pear-sweet-potato-and-maple-syrup-souffl image
Web Sep 12, 2011 5 1 Rating s View 4 Reviews Photo by Mark Weinberg Serves 6 to 8 Jump to Recipe Author Notes This is a very versatile recipe. I make this kind of soufflé also with butternut squash or pumpkin instead …
From food52.com


CINNAMON SAUTéED APPLES AND PEARS RECIPE - BILL NEAL - FOOD
Web Feb 6, 2017 4 cups Ingredients 4 tablespoons unsalted butter 3 Granny Smith apples—peeled, cored and sliced 1/3 inch thick 2 Bartlett pears—peeled, cored and …
From foodandwine.com


RECIPES BAKED PEAR SOUFFLéS | SOSCUISINE
Web Preheat the oven to 190°C/375°F. Butter the ramekins or small aluminum moulds and coat them with a little sugar. Peel the pears, cut them in half and remove the core. Put the …
From soscuisine.com


DARK CHOCOLATE AND PEAR SOUFFLE | GOURMANDELLE | VEGETARIAN BLOG
Web Oct 13, 2022 Ingredients 1 Tbsp unsalted butter 1 Tbsp all-purpose flour 120ml (½ cup) milk, hot ½ tsp rum extract 2 Tbsps caster sugar 2 eggs, medium-sized, separated a …
From gourmandelle.com


PEAR SOUFFLé – THE GREAT INNS OF BRITAIN
Web Pear Soufflé Time for a new desert recipe! Pear Soufflé Ingredients 4 soft pears (peeled, cored and diced)100g butter100g caster sugar2 tbsp of lemon juice3 large egg yolks3 …
From greatinns.co.uk


FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | PEAR SOUFFLE
Web Pear Souffle Photo: flickr user Tom Mascardo Ingredients 3 pears peeled, cored, and quartered 1 vanilla bean 1/2 cup fructose or less (adjust according to ripeness of pears) …
From foodista.com


ROQUEFORT SOUFFLé WITH PEARS RECIPE | EPICURIOUS
Web Dec 9, 2011 Step 1. Preheat the oven to 400 degrees, and grease a 6-cup soufflé mold. Step 2. Melt the butter over medium-low heat in a heavy sauté pan. Whisk in the flour …
From epicurious.com


BEST PEAR COULIS RECIPE - HOW TO MAKE GRATINéED PEAR SOUFFLé
Web Dec 1, 2014 8 large egg whites 1 1/2 tablespoons unsalted butter The Pear Coulis 3 firm (Comice, pref) pears [about 1 1/2 pounds total] quartered lengthwise, peeled and cored …
From food52.com


#436 WORCESTERSHIRE PEAR SOUFFLé – NEIL COOKS GRIGSON
Web Jan 25, 2019 First of all, preheat your oven to 200°C, and prepare your soufflédish: Take two macarons and crush them. A good macaron should be squidgy in the middle, so I …
From neilcooksgrigson.com


APPLE-PEAR SOUFFLé RECIPE | EAT SMARTER USA
Web Preheat the oven to 180°C(approximately 350°F) convection. Peel pears and apples, quarter and core. Cut into wedges and drizzle with lemon juice.
From eatsmarter.com


ROASTED PEAR AND BLUE CHEESE SOUFFLé - DELICIOUS. MAGAZINE
Web Put all the pear slices in a frying pan over a high heat with 25g of the butter, the sugar, a splash of water and the thyme. Bring to the boil, then lower the heat slightly and cook for …
From deliciousmagazine.co.uk


RICK STEIN'S PEAR SOUFFLé WITH PEAR CIDER ICE CREAM | GUSTO TV
Web Dec 10, 2014 INGREDIENTS For the pear cider ice cream: 500ml/1 pint 1fl oz milk 225g/8oz caster sugar 9 free-range egg yolks 250ml/8 ½ fl oz double cream 150ml/5fl oz …
From rosalyngambhir.com


PEAR SOUFFLé - THE GILDED FORK™
Web Sep 26, 2005 Ingredients 2 tablespoons butter, melted About 4 tablespoons sugar 3 medium, ripe sweet pears (we use Comice in the Test Kitchen), peeled, pitted and …
From gildedfork.com


Related Search