Breakfast Souffles With Sauteed Pears Recipes

SOUFFLE PANCAKE WITH APPLE-PEAR COMPOTE

Steps:

• Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.
• Transfer the prunes and soaking liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.
• Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice and almond extract and blend.
• Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners' sugar; serve with the compote.

PEAR SOUFFLéS WITH CHOCOLATE SAUCE

Steps:

• For sauce:
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
• For soufflés:
• Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
• Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
• Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
• Bake soufflés until puffed and golden, about 20 minutes.
• Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

BREAKFAST SOUFFLES WITH SAUTEED PEARS

Steps:

• Preheat oven to 350°F. Butter six 2/3-cup soufflé dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and sauté until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).
• Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.
• Bake soufflés until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove soufflés from oven. Run tip of small knife around sides of soufflés to loosen. Using oven mitts for protection, turn soufflés out onto plates. Serve warm with sautéed pears.

RICE SOUFFLE WITH PEARS AND RASPBERRIES

Steps:

• To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
• To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve.
• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
• To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
• Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden.
• To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.

GINGERBREAD WAFFLES WITH SAUTEED PEARS

Steps:

• Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
• Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
• Preheat and grease a waffle iron according to manufacturer's instructions.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

EASY BREAKFAST SOUFFLE

Steps:

• Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
• Set overnight in refrigerator.
• Start in a cool oven.
• Bake at 350* for 45 minutes.
• Serve Immediately.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

BREAKFAST SOUFFLE

Steps:

• Preheat over to 350 degrees.
• Mix eggs and milk.
• Put slices of bread on the bottom of greased 9 X 13 pan.
• Put cheese over bread.
• Put bacon on next and then onion.
• Pour egg mix over and refridgerate overnight.
• Bake 45 minutes - 1 hour.
• You can serve this with bagels, fresh fruit, etc.

GINGERBREAD WAFFLES WITH SAUTEED PEARS

Steps:

• Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
• Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
• Preheat and grease a waffle iron according to manufacturer's instructions.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.