1 Tbs butter, melted
Two 15 oz. cans of halved pears
4 large eggs
1/2 cup all purpose flour
1/2 cup light brown sugar
2 tsp vanilla extract
1/8 tsp pure lemon extract
1/8 tsp salt
3 Tbs butter
¾ cup lite pear syrup (reserved from can)
Fresh raspberries or sliced strawberries
Preheat oven to 350°.
Spray edges of 6 individual oval souffle dishes or ramekins with nonstick spray.
Melt 1 Tbs butter and pour evenly into bottoms of ramekins.
Drain pears, reserving ¾ cup of syrup – I've tried poaching fresh pairs for this, but canned ones make this particular recipe.
Slice pears ½-inch thick and arrange slices in bottom of souffle dishes.
Put eggs first, then flour, sugar, vanilla, lemon extract and salt into blender.
Blend to a smooth, thick batter, scraping sides as needed.
Add 3 Tbs butter and reserved pear syrup to the batter, blend until smooth.
Pour batter evenly into souffle dishes.
Bake uncovered for 20-25 minutes, until golden brown and fluffy.
Sprinkle tops with lemon juice squeezed from the wedges, sift with powdered sugar and arrange berries on top.
Let cool for about five minutes, then enjoy!
Recipe can be made in one 9” pie pan instead of individual ramekins.
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