Name: Soufflé rocambole aux poires (Special pear soufflé)
Yield: For 4 to 6
Cuisine: French
Ingredients: ¼ cup (½ dL) imported kirsch; 1 tasty ripe pear, peeled; ½ cup (100 g) granulated sugar; Pinch of salt; 4 eggs, separated; 1 cup (¼ L) milk; ⅓ cup (45 g) all-purpose flour; powdered sugar, in a shaker

Preparation info

For
4 to 6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

This is a nice and easy dessert, if you have one ripe pear on hand.

Ingredients

1 tasty ripe pear, peeled
¼ cup (½ dL) imported kirsch

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Quarter the pear and remove the core. Cut into slices ⅓ inch (¾ cm) thick and sprinkle with a tablespoon of kirsch. Butter the dish well and sprinkle with sugar.

Place the flour in a small, heavy-bottomed saucepan and add the milk gradually at first, to make a smooth paste, and then more rapidly. Whisk over medium heat until the mixture boils and has thickened. Off heat stir in the egg

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