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Comice Pear Soufflé with Chocolate Cognac Sauce

Comice Pear Soufflé with Chocolate Cognac Sauce

Chef Mike Leister

Cavey's, Manchester, CT


  • 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


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.