Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4
© Lucas Allen

How to Make It

Step 1    Prepare the Fruit

In a medium skillet, combine the wine, sugar and vanilla bean and bring to a simmer over moderately high heat, stirring, until the sugar dissolves. Add the prunes, cover and cook over low heat until softened, about 10 minutes.

Step 2    Prepare the Fruit

In a medium bowl, toss the pears with the lemon juice. Add the pears to the skillet, cover and cook, stirring occasionally, until they are tender, about 5 minutes. Remove the vanilla bean. Transfer one-third of the poached pears and 1 tablespoon of the rosé syrup to a mini food processor or blender; puree until smooth. Transfer the pear puree to a small bowl and press a sheet of plastic wrap onto the surface to prevent browning.

Step 3    Prepare the Souffles

Preheat the oven to 350°. Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until golden brown. Transfer the almonds to a plate and let cool completely, then coarsely chop them. Transfer the almonds to a food processor and pulse until finely ground and still fluffy.

Step 4    Prepare the Souffles

Increase the oven temperature to 400°. Brush four 1-cup ramekins with butter. Sprinkle the ramekins with granulated sugar and turn to coat evenly all over. Tap the excess sugar out of the ramekins.

Step 5    Prepare the Souffles

In a large bowl, whisk the egg yolks with 3 tablespoons of the granulated sugar and the almond extract until pale. Stir in the ground almonds and pear puree.

Step 6    Prepare the Souffles

In a large stainless steel bowl, beat the egg whites with the pinch of salt until soft peaks form. Add the remaining 3 tablespoons of granulated sugar and beat until the egg whites are firm and glossy. Stir one-fourth of the egg whites into the almond mixture to lighten it, then gently fold in the remaining egg whites.

Step 7    Prepare the Souffles

Scrape the soufflé mixture into the prepared ramekins. Smooth the tops and run your thumb around the inside of the rims. Transfer the ramekins to a baking sheet and bake for about 17 minutes, until the soufflés are risen and browned. Let cool slightly, then carefully loosen the soufflés from the ramekins with a knife.

Step 8    Prepare the Souffles

Invert the soufflés onto plates and spoon the prunes, pears and rosé syrup around them. Dust the soufflés with confectioners’ sugar and serve.

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