MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fig Armagnac Soufflés With Pistachio Crème Anglaise
 Categories: Fruits, Nuts, Eggs, Desserts, Alcohol
      Yield: 4 Servings
 
    1/3 c  Armagnac
      3    Dried figs; stemmed
      1 c  Water; +1 tb, divided
  1 1/4 c  Sugar; divided
      1    Firm-ripe pear;
           - peeled, cored,
           - in 1/2" pieces
  3 3/4 ts Corn starch
      1 ts Unsalted butter
      6 lg Egg whites;
           - room temperature for
           - 30 minutes
 
  Equipment: four (10 to 12 oz) soufflé dishes
  
  Accompaniment: pistachio crème anglaise
  
  Heat Armagnac in a small saucepan over medium heat until warm, then
  pour over figs in a very small bowl. Soak 2 hours.
  
  Drain figs and reserve Armagnac for another use.
  
  Bring 1 cup water and 1/2 cup sugar to a simmer in a small
  saucepan, stirring until sugar has dissolved. Add pear and simmer,
  uncovered, until tender, about 10 minutes, then drain pear,
  discarding liquid.
  
  Preheat oven to 400°F/205°C with rack in middle.
  
  Purée pear and figs in a food processor until smooth, then force
  through a fine-mesh sieve into cleaned small saucepan. Whisk in
  corn starch, 3 tb sugar, and remaining tb water and bring to a
  simmer over low heat, whisking constantly. Transfer to a large bowl
  and cool to room temperature.
  
  Generously butter soufflé dishes (using 1 tb butter) and sprinkle
  with 1 tb sugar.
  
  Beat egg whites with an electric mixer, gradually adding remaining
  1/2 cup sugar, until they just hold stiff, glossy peaks. Fold 1/3rd
  of whites into fruit purée to lighten, then fold in remaining
  whites gently but thoroughly. Spoon into soufflé dishes, leveling
  top with a spatula. Run your thumb along inner edge of each dish to
  make an indentation about 1/2" deep and 1/2" wide.
  
  Bake on a baking sheet until puffed and golden brown, about
  12 minutes. Serve immediately; using 2 forks, gently pull open
  center of each soufflé and pour some crème anglaise into
  it.
  
  Note:

  Fruit purée (before cooking with corn starch) can be made 1 day
  ahead and chilled, covered.
  
  Recipe by Douglas Dodd, Table One, Hotel Bel-air, Los Angeles
  
  Recipe FROM: Gourmet Magazine, Feb 2009
  
  Formatted by: Dave Drum, Feb 19, 2009
  
  Uncle Dirty Dave's Archives
 
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