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Pear Stilton And Walnut Souffles With Pear Compote Recipe

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Pear Stilton And Walnut Souffles With Pear Compote
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Ingredients
19
Count
Nutrition
411
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Generously butter 6 small ramekins with a little butter.
  3. Combine ground walnuts and 1 teaspoon flour in a small bowl.
  4. Sprinkle the dishes with the walnut-flour mixture, make sure the mixture coats the insides, and knock out the excess. Set ramekins aside.
  5. Melt the remaining 2 tablespoons of butter in a large, heavy saucepan over high heat.
  6. Add the celery, chopped walnuts, and pear, and cook, stirring, for 3 minutes.
  7. Add the remaining flour and cook, stirring constantly, until foamy and slightly thick, 2 minutes.
  8. Whisk in the hot milk and wine, and cook, whisking constantly, until smooth and thick, about 3 minutes.
  9. Remove from the heat.
  10. Mix egg yolks, salt, and pepper in a small bowl. Add the egg yolks to the sauce, and whisk well to blend.
  11. Fold in the Stilton and Gruyere.
  12. Using an electric mixer, beat the egg whites with the cream of tartar in a large clean bowl until stiff but not dry.
  13. Fold one-third of the whites into the egg yolk mixture to lighten.
  14. Fold in the remaining whites, being very careful not to overmix.
  15. Divide the soufflée mixture among the 6 prepared dishes.
  16. Place the soufflées on a baking sheet and place in the oven.
  17. Reduce the heat to 375 degrees F and bake until puffed, golden and gently set in center, about 15 to 20 minutes. Remove from the oven.
  18. Spoon Pear Compote over each and serve immediately.
  19. Pear Compote:
  20. In a medium, heavy saucepan, combine the wine, sugar, and clove over medium-high heat.
  21. Cook, stirring, until the sugar dissolves.
  22. Add the pears and simmer until tender, about 5 minutes.
  23. Transfer the pears to a medium bowl.
  24. Bring the liquid to a simmer and cook until thickened, about 5 minutes.
  25. Remove from the heat and discard the clove.
  26. Pour the syrup over the pears and let cool to room temperature.
  27. Serve with the Pear, Stilton, and Walnut Soufflées.
  28. Yield: about 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.23 Kcal (1722 kJ)
Calories from fat 153.61 Kcal
% Daily Value*
Total Fat 17.07g 26%
Cholesterol 136.21mg 45%
Sodium 584.14mg 24%
Potassium 690.87mg 15%
Total Carbs 46.07g 15%
Sugars 35.42g 142%
Dietary Fiber 5.96g 24%
Protein 19.86g 40%
Vitamin C 7.8mg 13%
Iron 0.6mg 3%
Calcium 451.6mg 45%
Amount Per 100 g
Calories 81.35 Kcal (341 kJ)
Calories from fat 30.39 Kcal
% Daily Value*
Total Fat 3.38g 26%
Cholesterol 26.95mg 45%
Sodium 115.56mg 24%
Potassium 136.68mg 15%
Total Carbs 9.11g 15%
Sugars 7.01g 142%
Dietary Fiber 1.18g 24%
Protein 3.93g 40%
Vitamin C 1.5mg 13%
Iron 0.1mg 3%
Calcium 89.3mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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