Pear Soufflés “Hélène”
CHOCOLATE-COGNAC SAUCE
- 2/3 cup heavy cream
- 5 ounces bittersweet chocolate, finely chopped
- 2 tablespoons Cognac, brandy, or pear liqueur
- 2 tablespoons unsalted butter, plus more for the soufflé dishes
- 5 ripe Comice or Anjou pears (about 2½ pounds total), peeled, cored, and cut into ½-inch dice
- ½ cup sugar, divided, plus more for the soufflé dishes
- 2 teaspoons fresh lemon juice
- 3 large eggs, separated, plus 1 large egg white, at room temperature
Instructions:
It is a reconstructed version of the classic bistro dessert Poires Hélène, poached pears with chocolate sauce.
- To make the sauce, heat the cream in a medium saucepan over medium-low heat until simmering. Remove from the heat. Add the chocolate and let stand until chocolate softens, about 3 minutes. Add the Cognac and whisk until smooth. (The sauce can be made 1 day ahead, covered, and stored at room temperature.) Set the sauce aside.
- To make the soufflés, butter the insides of six ¾- cup soufflé dishes or ramekins. Coat the insides with sugar and tap out the excess. Place on a rimmed baking sheet.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add half of the pears and cook, stirring occasionally, until they begin to brown around the edges, about 6 minutes. Sprinkle with 1½ tablespoons sugar and cook until the pears are caramelized and the juices are thick, about 3 minutes longer. Transfer to a bowl. Repeat with the remaining butter, pears, and another 1½ tablespoons of the sugar. Stir in the lemon juice.
- Using a slotted spoon, transfer all of the pears to a food processor or blender, reserving the pear juice in the bowl. Puree the pears. (The puree can be prepared up to 2 days ahead, covered and refrigerated.)
- Transfer the puree to a heavy-bottomed medium saucepan. Whisk the egg yolks into the puree. Heat over medium-low heat, stirring constantly, until the mixture is very hot but not boiling. Transfer to a medium bowl.
- Beat the egg whites in a separate medium bowl with a hand-held electric mixer set on high speed just until soft peaks form. One tablespoon at a time, beat in the remaining 5 tablespoons sugar and beat just until shiny peaks form. Stir one-fourth of the whites into the pear mixture to lighten it, then fold in the remaining whites. Spoon into the prepared dishes (the dishes will be full).
- Position a rack in the center of the oven and preheat to 375°F. Bake until the soufflés are puffed and golden brown, about 15 minutes. Meanwhile, stir 2 tablespoons of the reserved pear juice into the chocolate sauce and gently reheat the sauce over low heat just until warm; do not boil. Pour into a sauceboat. Serve the soufflés immediately, with the chocolate sauce served on the side. Allow each guest to pierce a hole in the center of their soufflé and pour in the sauce.