Cinnamon Souffle with Drambuie Cream

• 625 g (1 lb 6 oz) pears, roughly chopped
• 1

Place the pears in a saucepan, barely cover with water and Cook until soft. Liquidize and pass through a sieve. Return to the stove in a clean pan. Simmer until thick, stirring occasionally (approximately 10 minutes).

Mix the cornflour and water together. Whisk into the pear mixture and leave on a low heat for approximately 10 minutes until it has thickened. Add the cinnamon powder and