MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pear Soufflés With Chocolate Sauce
 Categories: Eggs, Fruit, Chocolate
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    2/3 c  Heavy whipping cream
      5 oz Bittersweet chocolate;
           - chopped
      2 tb Bourbon

MMMMM--------------------------SOUFFLÉS-------------------------------
           Unsalted butter;
           - +2 tb, divided,
           - for soufflé dishes
           Sugar;
           - +8 tb, divided
           - for soufflé dishes
      5    Ripe Anjou pears;
           - peeled, cored, cubed 1/2"
      2 ts Fresh lemon juice
      3 lg Egg yolks; room temperature
      4 lg Egg whites; room temperature
      1 pn Salt
 
  Soufflés are usually associated with extravagant meals, but
  they're cheaper to make than you may think. A soufflé is made
  primarily of eggs, a very budget-friendly ingredient.
  
  Sauce:

  Bring cream to simmer in small sauce pan 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 & refrigerate.
  
  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 tb 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 tb 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 tb butter,
  remaining pears, and 1-1/2 tb sugar. Stir lemon juice into pears.
  Let cool to room temp, 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 sauce pan.
  
  Do Ahead: Can be made 2 hours ahead. Cover and chill puree.
  
  Preheat oven to 375°F/190°C.
  
  Whisk egg yolks into pear puree in sauce pan 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 tb 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.
  
  Recipe by Rick Rodgers
  
  Recipe FROM: Bon Appétit, Jan 2009
  
  Formatted by: Dave Drum, Dec 31, 2008
  
  Uncle Dirty Dave's Archives
 
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