Warm Chocolate Pear Soufflé

YIELDS 6 SOUFFLÉS

• 8 cups water
• 2½ cups sugar
• 2 Gefen Cinnamon Sticks
• 1 medium orange, sliced
• 6 whole ripe but firm Bartlett pears, peeled but with stem intact

Soufflé

• 6 Tbsp oil
• 3 oz (85 g) good-quality bittersweet chocolate, broken into pieces
• 1 Tbsp kosher for Pesach brandy
• 3 eggs, separated
• ⅓ cup + 1 Tbsp sugar, divided
• ⅓ cup almond flour
• pinch of salt
• 6 squares pareve praline-filled chocolate (I used Torino)
• cocoa, for dusting
• confectioners’ sugar, for dusting

In a large pot, heat water and sugar until sugar is dissolved. Add cinnamon sticks and orange slices. Slice off the bottoms of the pears so they can stand upright and place them into the water. Cut a circle of parchment paper large enough to fit in the pot over the pears. Cut a hole in the center to vent the steam and place it on top of the pears in the water. Simmer pears gently for about 20 minutes or until soft.

Allow pears to cool in their liquid. At this point, the pears can be refrigerated in the liquid for several days.

When you’re ready to make the soufflés, drain the pears and place them on several layers of paper towel. Allow to sit on paper towels for at least an hour to absorb any additional liquid.

Grease six 4-inch (10-cm) ramekins lightly with oil. Dust with cocoa and shake out any excess. Set aside. Preheat oven to 325°F (160°C).