Food & Wine OCTOBER 2012
In a medium skillet, combine the wine, sugar and vanilla bean and bring to a simmer over moderately high heat, stirring, until the sugar dissolves. Add the prunes, cover and cook over low heat until softened, about 10 minutes.
In a medium bowl, toss the pears with the lemon juice. Add the pears to the skillet, cover and cook, stirring occasionally, until they are tender, about 5 minutes. Remove the vanilla bean. Transfer one-third of the poached pears and 1 tablespoon of the rosé syrup to a mini food processor or blender; puree until smooth. Transfer the pear puree to a small bowl and press a sheet of plastic wrap onto the surface to prevent browning.
Preheat the oven to 350°. Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until golden brown. Transfer the almonds to a plate and let cool completely, then coarsely chop them. Transfer the almonds to a food processor and pulse until finely ground and still fluffy.
Increase the oven temperature to 400°. Brush four 1-cup ramekins with butter. Sprinkle the ramekins with granulated sugar and turn to coat evenly all over. Tap the excess sugar out of the ramekins.
In a large bowl, whisk the egg yolks with 3 tablespoons of the granulated sugar and the almond extract until pale. Stir in the ground almonds and pear puree.
In a large stainless steel bowl, beat the egg whites with the pinch of salt until soft peaks form. Add the remaining 3 tablespoons of granulated sugar and beat until the egg whites are firm and glossy. Stir one-fourth of the egg whites into the almond mixture to lighten it, then gently fold in the remaining egg whites.
Scrape the soufflé mixture into the prepared ramekins. Smooth the tops and run your thumb around the inside of the rims. Transfer the ramekins to a baking sheet and bake for about 17 minutes, until the soufflés are risen and browned. Let cool slightly, then carefully loosen the soufflés from the ramekins with a knife.
Invert the soufflés onto plates and spoon the prunes, pears and rosé syrup around them. Dust the soufflés with confectioners' sugar and serve.
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