Brandied Pear Souffle

Preheat oven to 400º. Butter 1.5 quart souffle dish and coat with bread crumbs, and tap out any excess crumbs. Chill.

Quarter and core the peeled pears. Cut into bite size pieces. In a saucepan, over medium heat place pears, 2 tablespoons sugar, cinnamon stick, wine, lemon zest and juice. Cook, stirring frequently, for about 10 minutes or until sauce is chunky. Transfer to a food processor, and puree. Return mixture to pan.

Continue cooking puree over low heat until thick, or about 15 minutes.

Heat butter in a small saucepan, stir in cornstarch with a whisk until dissolved. Stir into the puree, and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Transfer puree mixture to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing the wrap onto the surface of the puree mixture. Keep warm until ready to use.

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Slowly add remaining sugar. Beat until peaks are stiff and glossy.

Spoon 1/3 of the egg whites into the pear puree. Add the pear brandy, and whisk until smooth. Quickly fold in the remaining egg whites until fully incorporated. Fill the souffle dish to about 1/4 inch from the top. Run your thumb around the edge of the dish to make a groove.