Georgia Peach Souffle

"I can't believe there hasn't been one of these posted yet! This is a perfect light, summer dessert. Make sure to use fresh, ripe peaches. You could make one big souffle instead of individual ones, but would need to adjust your cook time accordingly."
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Ready In:




  • Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
  • Lightly coat 6 individual souffle dishes with cooking spray.
  • Sprinkle 2 tbsp of sugar evenly among them and set aside.
  • Place peaches and 1/3 cup sugar in food processor and process until smooth.
  • Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
  • Bring to a boil and cook for 1 minute, stirring constantly.
  • Remove from heat and stir in butter.
  • Cool for 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 sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
  • Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
  • Gently spoon into prepared dishes.
  • Sharply tap dishes down on counter top 2/3 times to level mixture.
  • Place dishes on a baking sheet and place on bottom rack of 425°F oven.
  • Immediately lower temperature to 350°F.
  • Bake for 25-30 minutes or until toothpick comes out clean.
  • Sprinkle evenly with powdered sugar before serving.

Questions & Replies

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  1. I like this recipe, however I thought it was slightly too "tangy." Next time I will do 1/2 TBSP Lemon juice, and 1 1/2 TBSP Vanilla extract. I would possibly mix 1/2 tsp. or so of cinnamon into the powdered sugar to go on top. Next time I may make a banana souffle with toasted coconut to top... We'll see how that turns out ;)


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