How to make it

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

Reviews & Comments 3

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    " It was excellent "
    luisascatering ate it and said...
    just lovely. I think you'd like my Poached Pears with Stilton and Endive too-come check it out :-)
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  • dond 11 years ago
    You can substitute gorgonzola and it works just as well. You can also substitute pear liqueur for the Muscat and that gives it an interesting kick. I think I've varied this recipe just about every way possible over the years.
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  • kukla 11 years ago
    Dond, this sounds like it would hit every taste sensation; sweet, a bit salty, creamy, a bit of bite from the pepper and clove...No wonder you've been making it for so long! I am saving this one for later in the year, when I can give it my proper attention! GREAT post, with thanks!
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