The good news...I made it just under the wire for October's #BakeTogether
The bad news...My version of Abby Dodge's Caramelized Pear Skillet Souffle wouldn't win any beauty contests for height, airiness or lightness of being :)
But luckily, beauty is in the eye of the beholder, and while this little sweetheart tried as hard as she might to make the "beauty cut", she missed the mark. She did however win the award for amazing taste and a winning combination of flavors! A "Miss Congeniality" if you will. LOL
CARAMELIZED PEAR AND BLEU CHEESE SKILLET SOUFFLE
For the caramelized pears:
2 firm ripe pears, peeled and cut into 1/2" slices
2-3 tablespoons butter
2-3 tablespoons packed brown sugar
pinch of salt
For the souffle:
2 eggs, separated and at room temperature
1/2 cup mascarpone cheese
2 tablespoons pear liqueur
1 teaspoon vanilla extract
4 ounces crumbled blue cheese
3 tablespoons flour
1 tablespoon brown sugar
pinch of salt
-Preheat oven to 425 degrees.
To make the pears:
-In an 8"skillet over medium low heat, melt the butter and add the sliced pears. Make sure you don't use a larger skillet (like I did) or you may run into the same problem I had of a flat souffle.
-Add the brown sugar and a pinch of salt.
-Cook, stirring occasionally, over low heat until the mixture bubbles and turns a lovely caramel color.
(This will only take a few minutes, so don't walk away from it).
-Remove from the heat place aside while you make the souffle part of the recipe.
To make the souffle:
-In a medium size bowl, add the egg yolks and whisk in the mascarpone cheese.
-Whisk in the pear liqueur, vanilla extract.
-Switch to a spatula and add the bleu cheese, flour, brown sugar, and salt. Stir well. Set aside.
-In the bowl of your stand mixer whisk the egg whites, starting on low and increasing the speed to high, until soft peaks form.
-Gently fold the egg white mixture into the cheese mixture making sure not to deflate the egg whites.
-Carefully spoon the souffle mixture evenly over the pears in the skillet.
-Carefully (using pot holders), slide the skillet into the preheated oven and cook until the souffle is (hopefully) puffed and golden. Approximately 7-10 minutes.
-Remove the skillet from the oven and allow to cool for a few minutes while you mentally prepare yourself to invert the souffle onto a serving platter.
-Place a large enough serving platter (larger than the size of the skillet) on top of the skilled and USING POTHOLDERS, quickly and without hesitation, flip the skillet (and the platter) to invert the souffle pear side up onto the platter.
-Breathe. You've done it and it's not on the floor!
My aim was to make a souffle that was sweet AND savory and happily I think I hit the mark with it. Abby suggests you serve your souffle right away while it's still puffed up and pretty but since I made mine on a Monday afternoon (and it didn't puff or look that pretty), we ate it as dessert on Monday evening. What the heck, it's wasn't going to get any flatter than it already was! LOL
We sincerely did enjoy it as it made a lovely ending to an otherwise unexciting Monday meal.
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