I I cracked open a jar of my canned pears and they are yummy! The pears came from a tree on Temperance Street here in Saskatoon. It was a good hot summer and the pears were ripening on the tree and sooo juicy. My canned pears are wonderful eaten on their own, but I tried something new:
1 cup of canned pears
1 cup of pear syrup
1 cup water
1/4-1/2 cup sugar (if the pears were canned without sugar, use the larger amount)
4 eggs separated at room temperature
Butter four to six oven-proof ramekins. (Since I don’t have ramekins, I used cappuccino mugs.) Dust each one lightly with sugar.
Combine the pear syrup, water and sugar in a saucepan. Bring to a boil and stir to dissolve the sugar. Turn heat down to a simmer. Chop the pears and add to the simmering liquid. When the pears are very tender, strain them from the liquid. Purée the pears with the cinnamon. Boil the liquid until it is reduced to 1/3 cup. Cool syrup completely.
Whisk the egg yolks with 2 tbsp. of pear syrup in a metal bowl. Place the bowl over a saucepan of simmering water and whisk the egg yolks until they thicken. Stir the egg yolks into the pear purée and blend well.
Beat the egg whites until firm. Add 2 tbsp. of pear syrup. Continue to beat the egg whites until stiff and glossy. Fold the egg whites into the pear purée, folding together just until blended. Don’t overdo it.
Spoon the mixture into the ramekins (or cappuccino mugs) and bake at 375 F. for about 20 minutes. Souflées will be golden and nicely risen. Remove from oven and serve at once. It think they would be even nicer drizzled with chocolate – next time!
Chop and simmer the pears in pear syrup and water until very soft. Strain pears from liquid.