Twice Baked Gorgonzola Souffle with Caramelised Pear and Vermouth Fondue

2 bosc pears, peeled and cored
1 tablespoon caster sugar
50g melted butter
60g butter
50g plain flour
250ml warm milk
85g Gorgonzola cheese, mashed into pieces
1 tablespoon grated parmesan cheese
½ tablespoon finely chopped fresh parsley
6 eggs, separated
Salt and ground pepper, to taste
1,5 cups cream
½ cup sweet Vermouth

Pears and soufflés can be prepared up to end of step 5 up to 6 hours in advance. Store, covered, in refrigerator. Reheat pears in a moderate oven for about 5 minutes and finish soufflés with step 6, increasing cooking time if necessary to ensure soufflés are hot.

Gorgonzola is a creamy Italian blue cheese with a mild, sweet taste. For a sharper taste you could try using Roquefort or for a complete change use goats cheese.

Grease ovenproof dishes with a little melted butter or use an olive oil cooking spray if you prefer a healthier option.

Cheese soufflés and caramelised fruit are a match made in heaven. Try using apples or even peaches for a fruity change.

  1. Pre heat oven to 180°C.
  2. Cut pears into 1/2 cm slices. Toss with sugar and butter. Arrange in a single layer on a baking paper lined oven tray. Cook for about 15-20 minutes or until golden. Remove from oven. Cover to keep warm.
  3. To prepare the soufflés, lightly grease four ovenproof dishes (¾ cup/180ml capacity). Melt butter in a medium saucepan. Add flour. Cook, stirring, over moderate heat, for 1 minute. Gradually stir in the milk. Cook, stirring, until sauce boils and thickens. Remove from heat. Stir in the cheeses, parsley and egg yolks. Season with salt and pepper. Transfer mixture to a large bowl.
  4. Whisk egg whites until soft peaks form. Fold quickly into cheese mixture in two batches. Divide mixture among dishes and slightly smooth surface of each soufflé.
  5. Place dishes in a baking dish and pour in enough hot water to come half way up side of dishes. Cook for about 20 minutes until well puffed and golden. Remove ramekins from water and stand for 5 minutes (they will deflate and look wrinkled).
  6. Gently ease soufflés out of moulds and into an individual buttered oven dish, pour over combined cream and vermouth. Return to the oven for a further 15 minutes. When re puffed and golden brown, remove from oven and serve immediately with caramelised pears.