Each summer, any peaches that were not eaten, jellied, or canned were frozen. We would peel and slice the peaches and pack them into sealable plastic freezer bags. Most often, they later appeared as a topping for Meme’s pound cake. For a child, peach season was purgatory — it was so very hot — but I am sure Meme is smiling in heaven with satisfaction when she sees me practicing now what she taught me then. This soufflé uses the meringue method to rise, and the flavor is delicate and light. Frozen peaches may be used when peaches are not in season; simply defrost them before using.–Virginia Willis
Georgia Peach Soufflés
- Quick Glance
- 20 M
- 30 M
- Serves 6
- 3 tablespoons unsalted butter, at room temperature, for the ramekins
- 2 to 3 peaches, peeled and sliced (about 2 cups)
- Juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 7 large egg whites, at room temperature
- 3/4 cup granulated sugar
- Confectioners' sugar, for sprinkling
- 1. Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- 2. In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no larger than 1/4 inch.)
- 3. Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- 4. Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl and set aside; discard any remainder or reserve for another use, such as an ice-cream topping or base for a smoothie.
- 5. In the bowl of a heavy-duty mixer fitted with the whisk attachment, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- 6. Add about a quarter of the beaten egg whites to the peach-purée mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- 7. Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
- 8. Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners’ sugar, and serve immediately.