Basic Preparation – Pear Soufflé

(*) for a rather wide give of in about 1 1/2 l, should offer for 6 to 8 people.

Prepare the pears (ready to cook, e.g. peel, remove woody parts and dirt) and cut into small cubes. Soften them with the white wine, the juice of one lemon and the sugar (1) with the lid closed (ten to fifteen minutes, depending on the type of pear and its degree of ripeness). Later, crush 200 g of cooked pear cubes. Drain the remaining pears, collecting the juice and set aside.

Spread the butter (1) around the edges of the pans (5 cm). Sprinkle with breadcrumbs. Preheat the oven to 180 °C.

Heat the butter (2). Add the flour and cook briefly until soft. Add the pear juice. Stir until the mixture comes off the edge of the pan as a smooth dumpling. Remove from heat. Fold in one egg yolk at a time. Add the pear puree and the Williams.

Whip the egg whites until stiff. Then add the sugar (2) by the spoonful while continuing to whisk. Continue beating until you have a glossy, very stiff mixture. Whisk 1/3 of the egg whites into the pear mixture. Stir in the remaining snow with a rubber scraper. Add the pear cubes.

Pour the pear mixture on the spot into the prepared pan and bake in the heated oven on the lowest shelf at 180 degrees for about forty-five minutes.

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