1 1/4 C. diced pear (1 or 2 pears depending on their size)
3/4 C. Riesling or Gewurtzraminer
1 tsp. sugar
3 Tbsp. butter
3 Tbsp. flour
1/2 C. milk, warmed
1/2 tsp. salt
1/8 tsp. white pepper
pinch of nutmeg
4 egg yolks
3/4 C. shredded aged gruyere or emmenthaler + 3 Tbsp. to sprinkle on top
1 1/2 Tbsp. chopped fresh tarragon leaves
5 egg whites
pinch cream of tartar

1. Preheat oven to 350.

2. Butter a soufflé dish or deep oven proof bowl and line with bread crumbs. Shake out excess crumbs. Refrigerate bowl until ready to use.

3. Add the diced pear and sugar to the wine and simmer until soft. Puree and set aside.

4. To make a roux, melt the butter and add the flour, stirring constantly until it thickens and just begins to brown slightly. Whisk in warmed milk and cook until thickened. Season with salt, white pepper and nutmeg.

5. Blend the pear/wine puree into the roux. Add the cheese. Stir the egg yolks into the mixture.

6. Whip the egg whites and the cream of tartar until stiff peaks are formed. Very gently fold in the roux mixture into the stiffened egg whites. Stir only until combined.

7. Pour into buttered soufflé dish. Sprinkle with remaining 3 tablespoons of cheese.

8. Bake 40-45 minutes or until golden brown on top.