Peach Soufflés

• Cooking spray
• 2 tablespoons granulated sugar
• 2 cups chopped peeled peaches (about 3 medium)
• 2/3 cup granulated sugar, divided
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 2 large egg yolks
• 2 tablespoons butter
• 1 teaspoon cream of tartar
• 5 large egg whites
• 1 teaspoon powdered sugar

1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425u0b0.
2. Lightly coat 6 (8-ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat; stir in butter. Cool 5 minutes.
4. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425u0b0 oven. Immediately reduce oven temperature to 350u0b0 (do not remove souffles from oven). Bake for 28 minutes at 350u0b0 or until a wooden pick inserted in the side of souffle comes out clean. Sprinkle evenly with powdered sugar. Serve immediately.

cooking spray, sugar, peaches, granulated sugar, cornstarch, lemon juice, salt, egg yolks, butter, cream of tartar, egg whites, powdered sugar

Taken from www.myrecipes.com/recipe/peach-souffls (may not work)