PEAR, RED WINE & HONEY SOUFFLÉ

PREP + COOK TIME 30 MINUTES SERVES 4

1 large pear (330g), peeled, cored, quartered

½ cup (125ml) water

½ cup (125ml) red wine

¼ cup (55g) caster sugar

¼ cup (90g) honey

4 egg whites

2 teaspoons icing sugar

1 Preheat oven to 200°C/180°C fan. Grease 4 x 1-cup (250ml) ovenproof dishes; place on an oven tray.

2 Place pear, the water and wine in a small saucepan over medium heat; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes or until pear is tender and liquid has almost evaporated. Stir in sugar and honey. Cool slightly.

3 Blend pear mixture until smooth. Return mixture to pan; bring to the boil. Boil, uncovered, without stirring, for 3 minutes or until mixture is thick and syrupy (you should end up with ⅔ cup of pulpy mixture).

4 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually pour hot pear mixture into egg white while motor is operating. Divide mixture among dishes.

5 Bake soufflés for 15 minutes or until well risen. Serve immediately, dusted with sifted icing sugar.