Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat; stir in butter. Cool 5 minutes.
Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake for 28 minutes at 350° or until a wooden pick inserted in the side of soufflé comes out clean. Sprinkle evenly with powdered sugar. Serve immediately.
Well, I followed each and every step exactly as written but in the end my souffles all fell! It is really a shame b/c I used all my fresh peaches and the flavor was delicious but it was basically a crepe. lol. I don't know what I did wrong. Wish I could say I'll try again but I doubt I will.
I love peaches! I have been making this at least once a year since 2006 (only when peaches are in season) and it is fantastic every time! I am using it again for a dinner party tonight and I was saddened by the other review, so I just wanted to add my two cents. It is a great recipe that really allows the great fruit flavor through that is low calorie and beautiful. Guests always love it (to be honest, they love all souffles cause they are pretty) and I look forward to peach season every year, in part due to this recipe.
This was good but not great. I served it with home made peach ice cream, a dollop of whipped cream and a raspberry. Made a great presentation. I think I would rather have a cobbler, crisp or pie with my peaches than these souffles. My guests enjoyed them.
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