Pear and Apple Soufflé
- 1 Food Processor
- 6 Ramekins
- 1 Standing mixer with whisk attachment
- Juice of 1/2 lemon Strain out the seeds
- 1 lb Apples Peeled, cored and diced
- 1 1/2 lb Pears Ripe, peeled, cored and diced
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- 1/4 tsp Powdered ginger
- 6 Egg whites
- Fill a large mixing bowl with water and add the lemon juice. Put the fruit in the bowl of water as you dice it. Once you are done dicing, drain and transfer fruit to a large saucepan or pot.
- Add 1 tsp of sugar, the vanilla, ginger and 2 tablespoons of water. Bring to a simmer over medium heat. Stir to keep fruit from burning. Turn the heat down to low, cover and simmer; stirring often for about 20 minutes.
- Uncover and continue to simmer for another 30-40 minutes, stirring often until the fruit is very soft. Remove from heat and transfer fruit to a food processor with steel blade. Puree until smooth and transfer to a large bowl; let cool.
- Preheat oven to 425 degrees with a rack in the lowest position. Butter ramekins and dust with sugar.
- In your standing mixer, attach your whisk. Add egg whites and beat on low for 1-2 minutes. Add remaining sugar and beat on medium/high until they form firm, satiny peaks. Do not overbeat.
- Fold in 1/3 of the egg whites into the apple/pear puree to lighten the mixture. Fold in the rest. Gently spoon mixture into ramekins, mounding it up on the top. Place ramekins on a baking sheet and bake for 10-15 minutes; until puffed and golden on top. Do not over bake. Soufflé's should be almost runny inside. Serve warm. Enjoy!
Adapted recipe from The New York Times.
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