Baked Pear SoufflésFeatured by Matetic Winery in the International Wine Club.
butter, unsalted, for the ramekins
1 jar of Wild Baby pears
2 1/2 tbsp sugar
1 tbsp Marsala wine, or Port wine
1 egg size large
1 pinch salt
1 1/2 tbsp white flour (all purpose)
2 1/4 tsp cornstarch
2 tsp icing/confectioners’ sugar
Preheat the oven to 190°C/375°F. Butter the ramekins or small aluminum molds and coat them with a little sugar.Peel the pears, cut them in
half and remove the core. Put the halves in a small saucepan with about 2 cm of water and one spoonful sugar.
Bring to a boil, lower the heat and cook 4-5 minutes until the pears are tender but not mushy. Drain them, reserving the liquid. Cut about 1/3 of the pears into small pieces and place them in the ramekins. Pour in the Marsala wine. Purée the remaining pears and set aside. Separate the egg whites and yolks. In a bowl, whisk the whites to form soft peaks, then add a pinch of salt and continue whisking to form stiff peaks. Put the yolks in another bowl, add the remaining sugar and beat using a whisk. Incorporate the pear purée, sifted flour and cornstarch, then add the whites, blending gently with a spatula. Pour out the
mixture into the ramekins.
Put a towel or piece of cloth into a large baking pan (either a rectangular cake-mold or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins. Bake in the middle of the oven 15-20 min until the soufflés are golden-colored. Check with a toothpick or knife to
see if it is cooked through.
Meanwhile, heat the reserved pear-cooking liquid a few minutes, and reduce until it becomes a syrup. Take the ramekins out of the water bath as soon as the soufflés are ready, dust them with the icing sugar,
pour in the luke warm pear syrup and serve.