Pear And Rum Souffle Omelette
|Pear||1 , sliced (Soft, Variety Peeled Cored)|
|Caster sugar||1 Tablespoon|
1. Put the sliced pears in a saucepan with 1tbsp of rum and cook over low heat for 2 mins and then stir in 2 tsp of sugar and remove from fire.
2.Seperate the eggs and whisk the yolks with rest of the sugar until creamy.Add the water and remaining rum and beat again.
3.Whisk the egg whites and fold them into the yolk mixture.
4.Pour in the mixture in a heated pan coated with butter and cook over moderate heat until the underside is golden brown.
5.Place the pan under a preheated grill to brown the top of the omelette.Spoon the pear and rum mixture over one half of the omelette and flip the other half with a palette knife.Carefully turn out onto a plate and sprinkle with caster sugar.
You can alternatively use peaches instead of pears or spread the cooked omelette with a jam of your choice and fold and sprinkle with sugar.I normally make the second variation for my daughter omitting the rum part.....saute the fruit for a minute with butter and sprinkle with sugar.