Pear Souffle
Source: Wolfgang Puck's Modern French Cooking for the American Kitchen
Serves 6

A souffle for the weight-consious gourmet. Do not overcook, or it will fall.

3 pears, peeled, cored, and quartered
1 vanilla bean
Up to 1/2 cup fructose (adjust according to ripeness of pears)
1 cup water
1 tablespoon pear liqueur
2 egg yolks
1 tablespoon unsalted butter
7 egg whites

In a heavy saucepan, place the pears, vanilla bean, and half the fructose. Add the water and cook the pears almost to a puree, adding more water if necessary to keep the mixture from burning. Remove the vanilla bean and drain off any excess liquid. Transfer the pears to a food processor and process until smooth. Transfer the puree to a bowl and stir in the pear liqueur and additional fructose, if necessary. Add the egg yolks and combine well. Set aside and reserve. Preheat the oven to 450 degrees F. Butter individual souffle dishes lightly and set aside. Beat the egg whites until soft peaks form. Add 1 tablespoon fructose and continue to beat until stiff but not dry. Gently stir one fourth of the beaten egg whites into the pear puree, and fold in the remaining egg whites. Fill the souffle dishes and smooth the tops with a spatula. Run your thumb around the inside edge of each dish. This will form the "hat" on the souffle, and it will also eliminate the need for a collar. Bake 7 to 8 minutes and serve immediately.

PRESENTATION: Serve one souffle per person. If calories are not a consideration, the souffle is delicious served with creme anglaise.