Pear and Plum Souffle


We adapted this recipe from an idea we saw in Patrick O’Connell’s book Refined American Cuisine: The Inn at Little Washington.



This is a very simple recipe that can be made in about 10 minutes.




3 egg whites
1/4 cup sugar
3 pears
3 plums
pinch corn starch



Core and remove pits and seeds from the fruit. Juice or blend.




Add a pinch of cornstarch and a little of the sugar to the juice then heat over a low flame to thicken.




While the juice thickens prepare 8 ramekins.



Butter the sides and the base of each ramekin.



Pour some of the sugar into each ramekin.



Roll to coat the sides.


Place the egg whites into a mixing bowl then whisk. Once the whites begin to foam add a little of the sugar.




Whisk to stiff peaks.



Let the juice cool then fold in the egg whites 1/3 at a time.



Keep folding until the juice and the egg whites are combined.


Fill each ramekin



 Remove the excess with a pallet knife.




Run your thumb around the edge of each ramekin to make a small indent.



Place the souffle in a preheated oven (375F) for 10 minutes.




Serve immediately.




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