Prep 20 mins
Cook 30 mins
From Cooking Light, August 2006.
- cooking spray
- 2 tablespoons granulated sugar
- 2 cups chopped peeled peaches (about 3 medium)
- 2⁄3 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1⁄8 teaspoon salt
- 2 large egg yolks
- 2 tablespoons butter
- 1 teaspoon cream of tartar
- 5 large egg whites
- 1 teaspoon powdered sugar
- Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
- Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
- Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth.
- Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil.
- Cook for 1 minute, stirring constantly with a whisk.
- Remove from heat; stir in butter.
- Cool 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form.
- Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat).
- Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture.
- Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.
- Place dishes on a baking sheet, and place baking sheet on the bottom rack of
- Immediately reduce oven temperature to 350° (do not remove soufflés from oven).
- Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
- Sprinkle evenly with powdered sugar.
- Serve immediately.