- 2 tablespoons, plus 1 1/2 teaspoons unsalted butter
- 2 teaspoons ground toasted walnuts, plus 1 tablespoon chopped toasted walnuts
- 1 teaspoon flour, plus 2 tablespoons flour
- 1/2 stalk celery, very thinly sliced
- 1 large pear, peeled, cored, and diced
- 1/2 cup whole milk, scalded
- 2 tablespoons Muscat de Beaune de Venise, or other sweet, late-harvest wine
- 3 large egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled Stilton
- 3 tablespoons grated Gruyere
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Pear Compote
- Preheat the oven to 400 degrees F.
- Generously butter 6 (1/2-cup) ramekins with 1 1/2 teaspoons of the butter. Combine the ground walnuts and 1 teaspoon flour in a small bowl. Sprinkle the dish with the walnut-flour mixture, and knock out the excess. Set aside.
- Melt the remaining 2 tablespoons of butter in a large, heavy saucepan over high heat. Add the celery, chopped walnuts, and pear, and cook, stirring, for 3 minutes. Add the remaining flour and cook, stirring constantly, until foamy and slightly thick, 2 minutes. Whisk in the hot milk and wine, and cook, whisking constantly, until smooth and thick, about 3 minutes. Remove from the heat.
- Mix egg yolks, salt, and pepper in a small bowl. Add the egg yolks to the sauce, and whisk well to blend. Fold in the Stilton and Gruyere.
- Using an electric mixer, beat the egg whites with the cream of tartar in a large clean bowl until stiff but not dry. Fold one-third of the whites into the egg yolk mixture to lighten. Fold in the remaining whites, being careful not to overmix. Divide the souffle mixture among the 6 prepared dishes.
- Place the souffles on a baking sheet and place in the oven. Reduce the heat to 375 degrees F and bake until puffed, golden and gently set in center, about 15 to 20 minutes. Remove from the oven. Spoon Pear Compote over each and serve immediately.
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