Start by generously buttering 4 soufflé moulds and then covering the buttered moulds
with caster sugar - tilt the mould to the side so you cover the bottom and the side,
which will help the soufflé to rise.
Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté
until soft and golden brown and finish by adding the lemon juice.
Place the pear mix into a food processer & make a smooth purée, then pop the
mixture in to a large bowl and leave in the fridge for an hour or so before making the
Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4
minutes - careful not to boil the mixture.
In a mixer whisk the egg whites and the remaining caster sugar until soft peaks.
Lightly fold the whites into a cooled pear mixture to make a batter like mixture.
Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for
Finish by dusting with icing sugar