This poached pear with raspberry coulis, elegant enough for a dinner party, is a perfect end to an elegant brunch
Updated September 2009
Brunch Recipes For A Special Occasion
Page 3: Omelet Souffle & Poached Pear Recipe
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This “soufflé” omelet earns its name because it rises like a fluffly soufflé. It’s a specialty at The Inn At Bowman’s Hill in New Hope, Pennsylvania, which pampers guests not only with its delicious breakfasts and luxurious rooms, but also with its orchid conservatory, outdoor pool and hot tub.
- 2 eggs (serves 1)
- Vegetable oil
- Salt and pepper to taste
Optional fillings include:
Soufflé Omelet from The Inn At Bowman’s Hill.
- Add 1/8-inch vegetable oil to an 8-inch nonstick pan on low heat.
- Separate the egg whites from the yolks. Beat the egg whites until firm but not overly stiff.
- Add the egg whites to the pan. The mixture should still flow. Add salt and pepper to taste.
- Allow to fry for 3 to 4 minutes until light brown. Lightly fold in the egg yolks over the surface of the whites.
- Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat.
- Serve immediately. The soufflé omelet should be ½" to 1½" thick, with a soft center and a crispy outside.
Poached Pears With Raspberry Coulis
What’s for dessert? Poached pears, one of our favorite ways to end a meal, and a featured dish at The Hamanasset Bed & Breakfast Inn. Located in Chester Heights, Pennsylvania, in the Brandywine Valley, the Inn is nestled in a region known for its local wineries—another bonus! Guests can stay in the main house or opt for the Carriage House, which offers more privacy and can accommodate several children and pets. Checking out Longwood Gardens for the fabulous flowers and Baldwin’s Book Barn for some great hard-to-find titles.
The elegant poached pear at the Hamanassett Bed & Breakfast Inn.
For The Pears, Per Person
- 1 pear
- ½ cup sugar
- 1 cinnamon stick
- 1 tablespoon lemon juice
For The Raspberry Coulis
(Serves 6 to 8)
- 1 package (12 ounces) frozen
- ½ cup powdered sugar
For The Pears
- Peel the pears. With a melon baller, remove the core from the bottom.
- Add the sugar, lemon juice and cinnamon to enough water to cover the pears, and bring to a gentle boil.
- Gently add the pears to the water and cook until they are slightly soft. Allow to cool.
For The Coulis
- Place the raspberries in a blender and purée.
- Pour the raspberry purée into a fine sieve placed over a bowl. Using a rubber spatula, press the purée through the sieve to remove the seeds. Stir in the powdered sugar (you can use more or less sugar, to taste).
- Pool a little coulis on a small plate. Stand the pear in the center of the plate. You may need to slice off a small part of the bottom, so that the pear stands upright.
- Spoon a little coulis over the top so it spills down the sides a little. Place a sprig of mint at top of pear.
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