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These adorable soufflés can be prepared in advance except for the final baking. They are also light, and low in fat. For a cunning presentation, bake them in espresso cups rather than ramekins. At that size, they bake in 5 minutes. The extra pumpkin-pear butter is a wonderful spread for morning toast or biscuits.

Ingredients:

Serves 8

1-3/4 cup canned solid pack pumpkin
1 cup pear nectar
1 large pear, peeled, cored, and grated
1/2-cup packed light brown sugar
1/2-tsp. ground cloves
1/4-tsp. ground allspice
1 Tbs. butter
1/2-cup sugar
5 egg whites
1/8-tsp. cream of tartar
Confectioner's sugar for dusting (optional)

Directions:

1. To make pumpkin-pear butter, combine pumpkin, nectar, pear, brown sugar, cloves, and allspice in a heavy saucepan and bring to a boil.
   
2. Reduce heat and simmer, stirring occasionally, until thick and very reduced, about 1-1/2 hours.
   
3. Pour into a bowl and cool completely. You should have about 1 1/2 cups.
   
4. Preheat the oven to 450 degrees F.
   
5. Butter and sugar 8 1-cup soufflé molds or straight-sided coffee cups, knocking out any excess sugar.
   
6. Measure 1-1/2 cups pumpkin-pear butter into a large bowl, reserving the remainder for another use.
   
7. In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
   
8. With a whisk, incorporate 1/3 of the egg white mixture into the pumpkin-pear butter.
   
9. With a clean rubber spatula, gently fold the remaining whites into the mixture until smooth.
   
10. Scoop the soufflé batter into the prepared molds and level the surfaces with a spatula.
    
11. Run your finger around the top edge of each mold to create a "moat" at the mold's rim (this cleans off excess batter and helps the soufflés rise).
    
12. Place the molds on a cookie sheet, put the sheet on the lowest rack of the oven, and bake 5 minutes.
13. Lower the oven temperature to 425 degrees F, and continue baking until the soufflés have risen about 2 inches above the mold, about 2 minutes. Serve immediately.

Chef's Notes: Fill the molds and freeze, lightly covered, up to 3 days ahead. Bake as above without thawing. Try these, too, with a dried fruit purée of 1/2-cup dried fruits (such as apricots, pears, or prunes) puréed in a blender with 3/4-cup hot water, 1/4-cup plus 1 tablespoon granulated sugar, and 2 tablespoons Grand Marnier liqueur until smooth. Cool completely and use in place of the pumpkin-pear butter.

Recommended wine: Veuve Clicquot Ponsardin Demi-Sec

Resource

Andrea Immer
Master Sommelier
www.andreaimmer.com

Create an unforgettable dining experience with Andrea Immer's Entertaining Made Simple CD collection. Each CD includes music, menus, recipes, affordable wine recommendations and video demonstrations.