Chef Mike Leister
Cavey's, Manchester, CT
Ingredients:
- 3 pears peeled and diced
- 1½ cups sugar
- ¼ cup sauterne wine
- 1 cup egg whites
- 1 cup semi sweet chocolate
- ¾ cup heavy cream
- ¼ cup cognac
- ¼ cup coffee
- 4-8 ounce souffl￩ cups, buttered and sugared
Method:
Combine pears, ½ cup sugar and sauterne in saucepan over medium heat. Stew pears until cooked down and resembles applesauce, set aside to cool.
In another saucepan heat cream, coffee, and cognac to a boil. Take off heat and whisk in the chopped chocolate, set aside to also cool.
Whisk egg whites in electric mixed until very stiff then slowly add remaining sugar. In a large bowl fold egg white mixture into cooled pear mixture in one-cup increments until all is combined. Divide into 4- 8 oz. soufflé cups. Place on cookies sheet and bake in a 375-degree oven for 15 minutes. Serve hot out of the oven with chocolate sauce ladled over top.