Fallen Toasted-Almond Soufflés with Poached Pears and Prunes

Name: Fallen Toasted-Almond Soufflés with Poached Pears and Prunes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 3 Bartlett pears, peeled, halved, cored and sliced lengthwise 1/3 inch thick; 315 milliliters whole blanched almonds; 4 larges (large) egg whites; 5 larges (large) egg yolks; 59 milliliters granulated sugar, plus more for sprinkling; 1 Tbsp lemon juice, freshly squeezed; 8 prunes, pitted; quartered lengthwise; 1 pinch salt; 2 Tbsps sugar; 30 servings Unsalted butter, for brushing; 0 vanilla bean, split lengthwise; 355 milliliters dry rosé wine

Fallen Toasted-Almond Soufflés with Poached Pears and Prunes is a gluten free and vegetarian hor d'oeuvre. This recipe makes 30 servings with 118 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of salt, bartlett pears, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Vanilla Bean

Sugar

Wine

Equipment you will use

Frying Pan

Add the prunes, cover and cook over low heat until softened, about 10 minutes.

Ingredients you will need

Prunes

In a medium bowl, toss the pears with the lemon juice.

Ingredients you will need

Lemon Juice

Pear

Equipment you will use

Bowl

Add the pears to the skillet, cover and cook, stirring occasionally, until they are tender, about 5 minutes.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Remove the vanilla bean.

Ingredients you will need

Vanilla Bean

Transfer one-third of the poached pears and 1 tablespoon of the ros syrup to a mini food processor or blender; puree until smooth.

Ingredients you will need

Pear

Syrup

Equipment you will use

Food Processor

Blender

Transfer the pear puree to a small bowl and press a sheet of plastic wrap onto the surface to prevent browning.

Ingredients you will need

Pear

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 35

Equipment you will use

Oven

Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until golden brown.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Baking Sheet

Transfer the almonds to a plate and let cool completely, then coarsely chop them.

Ingredients you will need

Almonds

Transfer the almonds to a food processor and pulse until finely ground and still fluffy.

Ingredients you will need

Almonds

Equipment you will use

Food Processor

Increase the oven temperature to 40

Equipment you will use

Oven

Brush four 1-cup ramekins with butter.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Sprinkle the ramekins with granulated sugar and turn to coat evenly all over. Tap the excess sugar out of the ramekins.

Ingredients you will need

Sugar

Equipment you will use

Ramekin

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.

Ingredients you will need

Granulated Sugar

Almond Extract

Almond Meal

Egg Yolk

Pear

Equipment you will use

Whisk

Bowl

In a large stainless steel bowl, beat the egg whites with the pinch of salt until soft peaks form.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Granulated Sugar

Egg Whites

Almonds

Scrape the souffl mixture into the prepared ramekins. Smooth the tops and run your thumb around the inside of the rims.

Equipment you will use

Ramekin

Transfer the ramekins to a baking sheet and bake for about 17 minutes, until the souffls are risen and browned.

Equipment you will use

Baking Sheet

Oven

Ramekin