Text 25233, 95 rader
Skriven 2015-03-23 06:15:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 441
===================
 * Originally in: fido.HOME_COO

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

      Title: Pear Souffl+¬s w/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--------------------------SOUFFL+ëS-------------------------------
           Unsalted butter for souffl+¬
           - dishes + 2 tb, divided
           Sugar for souffl+¬ dishes + 8
           - tb, divided
      5    Ripe Anjou pears; peeled,
           Cored, in 1/2" cubes
      2 ts Fresh lemon juice
      3 lg Egg yolks; room temp
      4 lg Egg whites; room temp
        pn Salt

  Souffl+¬s are usually associated with extravagant meals, but
  they're cheaper to make than you may think. A souffl+¬ is
  made primarily of eggs, a very budget-friendly ingredient.

  FOR 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.

  FOR SOUFFL+ëS: 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
  med-high heat. Add half of pears and saut+¬ until
  beginning to brown, about 8 minutes. Sprinkle with 1 1/2
  tb sugar and saut+¬ 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 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 med-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
  souffl+¬ batter equally among prepared ramekins (ramekins
  will be full).

  Bake souffl+¬s until puffed and golden, about 20 minutes.

  Rewarm chocolate sauce over low heat.

  Serve souffl+¬s immediately with warmchocolate sauce
  alongside.

  by Rick Rodgers

  Bon App+¬tit | January 2009

  Yield: Makes 6 souffl+¬s

  MM Format by Dave Drum - 31 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... Too few people understand a really good sandwich. - James Beard

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)