Total Time
50mins
Prep 20 mins
Cook 30 mins

From Cooking Light, August 2006.

Ingredients Nutrition

Directions

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