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How to make an easy soufflé with wine poached pears

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How to make an easy soufflé with wine poached pears
When it comes to indulging in dessert, we say the more the merrier

There's nothing more satisfying than dipping your dessert spoon into a perfectly fluffy soufflé and scooping out warm dollops of custard clouds. But here to take this French classic up a notch is the tart pairing of a pear poached in red wine, which results in a masterful balance of flavours. With this recipe from Chef James Martin, of BBC Lifestyle's James Martin's French Adventure — you can now easily replicate this formidable dish, served with a generous quenelle of vanilla ice-cream (be sure not to scrimp on this important ingredient). One thing's for sure, you can definitely save this sweet dream trio to impress your family or dinner party this weekend. Bon appétit.

Poached pears: Here's what you need

100g Caster Sugar
1 Vanilla Pod, seeded
3 Pears, peeled
1 bottle of Saint-Emilion Wine

Poached pears: How to make it

1. Flatten the base by cutting off and removing the core with a melon baller.
2. Cover in Saint-Emilion wine, caster sugar, vanilla seeds and the pod. Poach for 15 to 20 minutes and leave in the wine syrup in a sterilised jar for 48 hours.

Soufflé: Here's what you need

A knob of Butter
1 tbspn Caster Sugar
4 Egg Whites
120ml Ready-Made Custard
2 tbspn Sugar
1 Vanilla
Flaked Almonds
100g Caster Sugar (for syrup)
Vanilla Ice-Cream, to serve

Soufflé: How to make it

1. Whisk the egg whites until firm. Fold into a custard in a large bowl.
2. Grease the ramekins with butter and coat in caster sugar. Spoon the soufflé mixture into the ramekins and place a few flaked almonds on top. Cook for 10 minutes.
3. Reduce the wine to a syrup by adding 100g caster sugar to 100ml wine mixture.
4. Dip the pears in the syrup and to serve, place a scoop of ice-cream on the plate with the pear, a drizzle of syrup and the soufflé. 

Catch James Martin's French Adventure on BBC Lifestyle. 
See more of our delicious and easy-to-make recipes.    

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