Hot Pear Souffle

Grrrrrgh!
Course : Souffle
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/3 cup plus 3 tablespoons sugar -- divided
4 cups canned pear halves -- well drained
1 medium peel of 1 navel orange -- w/o the white inner layer
1/2 cup water
2 teaspoons cornstarch
1 tablespoons fresh lemon juice
8 large egg whites
1/4 teaspoon salt -- to taste
1/4 teaspoon cream of tartar
1/4 cup pear brandy
1 tablespoons confectioners sugar
 

Preparation:

1. Butter interior and edges of 2-quart souffle dish. Put 2 tablespoons sugar in dish; rotate to coat and discard excess sugar. 2. Place all but 2 pear halves in blender or food processor bowl with orange peel; process for 10 seconds until pureed. 3. Cook puree in saucepan 30 minutes, or until thick and reduced to about 1 1/2 cups. 4. Cut reserved pears into 1/4-inch pieces; set aside. 5. Combine 1/3 cup sugar and water; boil 5 minutes. 6. Dissolve cornstarch in lemon juice; add to pear mixture. 7. Add sugar syrup to reduced pear mixture. 8. Heat pear mixture until as thick as marmalade, stirring constantly; transfer hot pear mixture to a large mixing bowl. 9. Beat egg whites until foamy; add salt and cream of tartar. 10. Beat egg whites until stiff, but not dry; fold in 1 tablespoon sugar. 11. Whisk one-quarter of egg whites into very warm pear mixture; mix thoroughly. 12. Fold remaining whites gently into pear mixture with spatula; fold in pear brandy. 13. Spoon prepared souffle into dish; sprinkle two-thirds of diced pears evenly over surface. 14. Add remaining souffle; spread evenly with a spatula. (The souffl‚ should reach the top of the dish; run a finger around inside edge of dish to make a groove.) 15. Sprinkle remaining diced pears over surface; place souffl‚ immediately in preheated 425 F. oven; bake 16 to 17 minutes until well browned. 16. Sift confectioners' sugar over top while souffl‚ is on edge of oven rack; remove from oven. Serve at once. (Souffl‚ will "hold" a few minutes in the oven with the oven turned off and the door slightly ajar.) NOTE: A fussy gourmet-type dessert but well worth the effo