Individual Ginger Pear Souffles Recipe
These Individual Ginger Pear Souffles taste incredible ! Try these spicy fluffy sweet fruit bakes for your dessert tonight and let me know if you like them. Your suggestions for these Individual Ginger Pear Souffles are welcome !
Ingredients
4 cups peeled, coarsely chopped fully ripe pears
1 tablespoon fresh lemon juice
2 teaspoons minced, peeled fresh ginger
1 tablespoon margarine or butter, melted
2 tablespoons plus
1/4 cup sugar
6 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
In 2 quart saucepan, mix chopped pears with lemon juice and ginger.
Cook over medium high heat, covered, 13 minutes or until pears are very tender.
Uncover and cook 10 to 15 minutes longer, stirring occasionally, until mixture is almost dry and reduced to about 1 cup.
Transfer to blender or food processor with knife blade attached and blend until pureed.
Place puree in large bowl; let cool to room temperature.
Meanwhile, preheat oven to 425°F.
Brush six 6 ounce ramekins or custard cups with melted margarine or butter; sprinkle with 2 tablespoons sugar.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
Beat in vanilla.
Gradually sprinkle in remaining 1/4 cup sugar until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
With rubber spatula, fold one third of whites into pear mixture.
Fold in remaining whites.
Spoon mixture into ramekins.
Place ramekins in jelly roll pan for easier handling.
Bake 12 to 15 minutes, until souffles are puffed and beginning to brown.
Cook over medium high heat, covered, 13 minutes or until pears are very tender.
Uncover and cook 10 to 15 minutes longer, stirring occasionally, until mixture is almost dry and reduced to about 1 cup.
Transfer to blender or food processor with knife blade attached and blend until pureed.
Place puree in large bowl; let cool to room temperature.
Meanwhile, preheat oven to 425°F.
Brush six 6 ounce ramekins or custard cups with melted margarine or butter; sprinkle with 2 tablespoons sugar.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
Beat in vanilla.
Gradually sprinkle in remaining 1/4 cup sugar until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
With rubber spatula, fold one third of whites into pear mixture.
Fold in remaining whites.
Spoon mixture into ramekins.
Place ramekins in jelly roll pan for easier handling.
Bake 12 to 15 minutes, until souffles are puffed and beginning to brown.
