Individual Ginger Pear Souffles Recipe
Ingredients
| Peeled coarsely chopped fully ripe pears | 4 Cup (64 tbs) | |
| Fresh lemon juice | 1 Tablespoon | |
| Minced peeled ginger | 2 Teaspoon (Use Fresh) | |
| Margarine/Butter | 1 Tablespoon, melted | |
| Sugar | 3⁄8 Cup (6 tbs) (1/4 Cup Plus 2 Tablespoons) | |
| Egg whites | 6 Large | |
| Cream of tartar | 1⁄2 Teaspoon | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1643 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 2.2 g11%
Trans Fat 0.9 g
Cholesterol 0 mg
Sodium 2337.1 mg97.4%
Total Carbohydrates 241 g80.2%
Dietary Fiber 29.8 g119.3%
Sugars 179.4 g
Protein 145 g289.7%
Vitamin A 15.2% Vitamin C 78.7%
Calcium 19.7% Iron 11.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
