Georgia Peach Soufflés

Name: Georgia Peach Soufflés
Yield: serves 6
Ingredients: 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; 7 large egg whites, at room temperature; 1/4 teaspoon fine sea salt; 3/4 cup granulated sugar; Confectioners’ sugar, for sprinkling

December 9, 2011

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 (page 266). 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.

Recipe notes

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