ICED PRALINE AND AMARETTO SOUFFLÉ WITH POACHED PEAR

Praline

1 teaspoon vegetable oil

1½ cups granulated sugar

1 cup sliced raw almonds, pecans, hazelnuts, or a combination of all three

Pear

1 cup granulated sugar

2 cups water

1 cinnamon stick

1 large ripe pear

Soufflé

¾ cup granulated sugar

6 tablespoons water

6 egg whites

¼ cup amaretto liqueur

1½ cups heavy cream, whipped until stiff peaks form

1. For the praline, lightly grease a baking sheet with the vegetable oil. In a heavy-bottomed saucepan, melt the sugar, stirring until it reaches a deep caramel color. Remove the caramelized sugar from the heat, and add the nuts. Stir to combine, and pour the sugared nuts onto the greased baking sheet, spreading them out into a thin layer. Allow to cool.

2. For the poached pear, bring the sugar, water, and cinnamon stick to a boil for 3 minutes. Peel and cut the pear into 6 equal segments. Immerse the segments in the warm syrup, and remove from the heat. Allow to cool.

3. Line six 4-ounce ramekins with parchment paper on the outside of the ramekin and at least 1 inch above the lip. Staple or use a rubber band to hold the parchment in place.

4. For the soufflé, bring the sugar and water to a rolling boil until the melted sugar syrup reaches the “soft ball stage” (the consistency of corn syrup is a good proxy). While the syrup is boiling, whisk the egg whites until stiff. Carefully pour the hot syrup onto the egg whites slowly and continue whisking. Fold the amaretto into the whipped cream, and stir until combined. Place half the cooled praline into a ziplock bag, and pound it with a rolling pin to make tiny pieces. Fold about 1 cup of the crushed praline into the soufflé. Reserve the rest for garnish. Spoon the soufflé mix into the ramekins and freeze for at least 2 hours.

5. Once the soufflés have fully frozen, carefully remove the parchment paper before serving and place each soufflé on a dish. Place a wedge of poached pear next to the soufflé and sprinkle the plate with some of the crushed praline. Break the remaining praline into large shards to decorate the soufflé.

MAKES 6 SERVINGS

Iced Praline and Amaretto Soufflé