FIG ARMAGNAC SOUFFLE

By BobD

Ingredients

• 4 SERVINGS
• FIG & ARMAGNAC SOUFFLE w/PISTACHIO CREME ANGLAISE
• 1/3 cup Armagnac
• 3 dried figs, stems trimmed
• 1 cup plus 1 tablespoon water, divided
• 1 1/4 cups sugar, divided
• 1 firm-ripe pear (about 1/2 lb), peeled, cored, and cut into 1/2-inch pieces
• 3 3/4 teaspoons cornstarch
• 1 teaspoon unsalted butter
• 6 large egg whites at room temperature 30 minutes
• EQUIPMENT: 4 (10- to 12-oz) souffle dishes

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

ACCOMPANIMENT: pistachio creme 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 400F with rack in middle.

Puree pear and figs in a food processor until smooth, then force through a fine-mesh sieve into cleaned small saucepan.

Whisk in cornstarch, 3 Tbsp sugar, and remaining Tbsp water and bring to a simmer over low heat, whisking constantly. Transfer to a large bowl and cool to room temperature.

Generously butter souffle dishes (using 1 Tbsp butter) and sprinkle with 1 Tbsp sugar.

Beat egg whites with an electric mixer, gradually adding remaining 1/2 cup sugar, until they just hold stiff, glossy peaks.

Fold one third of whites into fruit puree to lighten, then fold in remaining whites gently but thoroughly.

Spoon into souffle dishes, leveling top with a spatula. Run your thumb along inner edge of each dish to make an indentation about 1/2 inch deep and 1/2 inch 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 souffle and pour some creme anglaise into it.

COOKS NOTE: Fruit puree(before cooking with cornstarch) can be made 1 day ahead and chilled, covered.

PISTACHIO CREME ANGLAISE

Yield: 1-1/2 CUPS

YIELD 1-½ CUPS

⅓cup shelled pistachios (1 ¾ oz)

1cup heavy cream

⅓cup sugar

3large egg yolks, lightly beaten

Finely grind pistachios in a food processor.

Bring cream, sugar, and pistachios to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and let stand, covered, 10 minutes.

Gradually whisk some of warm cream mixture into yolks in a bowl, then whisk into remaining cream mixture and cook over medium-low heat, stirring constantly with a wooden spoon, until sauce registers 170 to 175F on an instant-read thermometer and coats back of spoon.

Strain through a fine-mesh sieve into a metal bowl and chill creme anglaise, its surface covered with parchment paper, until cold, about 1 hour (or quick-chill in an ice bath, stirring occasionally).

COOKS NOTE: Sauce can be chilled up to 2 days.