Pineapple Souffle

This feather-light, sweet souffle should be served hot, its own or with a bowl of whipped cream. The weight of the fresh pineapple is calculated after peeling and coring.

2 oz. plus

1 tablespoon butter

1 lb. fresh pineapple, peeled and cored or

1 lb. canned and drained pineapple

1 oz. flour

1 teaspoon ground allspice

8 A. oz. single cream

2 fl. oz. kirsch

2 oz. castor sugar egg yolks egg whites

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Using the tablespoon of butter, grease a 3-pint souffle dish. Tie a strip of greaseproof or waxed paper around the rim of the dish so that it projects 2-inches above the top. Set aside.

Place the pineapple on a chopping board and, using a sharp knife, chop it finely. Set aside.

In a medium-sized, heavy-based saucepan, melt the remaining butter over moderate heat. When the foam subsides, stir in the flour and allspice with a wooden spoon to make a smooth paste. Cook the mixture, stirring constantly, for 1 minute.

Remove the pan from the heat. Grad-ually add the cream, stirring constantly and being careful to avoid lumps. Stir in the kirsch, sugar and pineapple. Set the pan over moderately low heat and cook the mixture, stirring constantly, for 6 minutes or until it is very thick.

Remove the pan from the heat and set the mixture aside to cool to lukewarm. Beat in the egg yolks, one at a time, with a wooden spoon. Set aside.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Using a metal spoon, fold the egg whites into the pineapple mixture.mm

Spoon the mixture into the prepared souffle dish. Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the souffle has risen and is golden on top.

Remove the dish from the oven and quickly remove and discard the grease-proof or waxed paper strip. Serve the souffle immediately, straight from the dish.

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