Fallen Toasted-Almond Soufflés with Poached Pears and Prunes
These soufflés collapse gracefully in their molds, so there’s no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection. Slideshow: Wine-Infused Desserts
The poached prunes and pears in rosé syrup can be refrigerated overnight. Rewarm gently before proceeding. The baked almond soufflés can stand in their ramekins at room temperature for up to 2 hours before unmolding.
The toasted-almond flavor makes these soufflés just the right match for a sweet white Bordeaux from Barsac, the lesser-known sister region of Sauternes.