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1
To prepare pear-walnut sauce: Combine walnuts, cream, a pinch of salt, and vanilla pod and seeds in a saucepan and cook for 15 minutes over low heat until the liquid reduces by half.
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2
Strain mixture with a slotted spoon or through a fine mesh strainer into a bowl.
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3
pushing down to extract as much liquid as possible.
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4
Discard walnuts and pod.
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5
In a small saucepan, cook pear, wine, vinegar, lemon juice, sugar, and water over low heat until the pear is very soft.
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6
When the liquid reduces by 75 percent and becomes thick and syrupy, remove from heat.
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7
Transfer mixture to a blender and blend until very smooth.
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8
Transfer sauce to a bowl and whisk in the walnut cream.
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9
Cover and set aside until it reaches room temperature and is ready to use.
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10
To prepare souffle: Grease an 8-inch (20 cm) souffle dish and sprinkle with Parmesan cheese.
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11
In a saucepan over medium heat, melt the butter.
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12
Add the flour, mix to combine, and continue to stir and cook for 2 minutes.
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13
Add the milk, whisking to combine and cook, using a rubber spatula to scrape the bottom and sides occasionally.
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14
Cook until the mixture is thick and smooth.
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15
Remove from heat and whisk in the egg yolks one at a time.
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16
Stir in the cheese, season with salt and pepper, and set aside.
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17
With the whisk attachment of a standing mixer, beat the egg whites and cream of tartar until thick, stiff, and glossy.
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18
Add about one-quarter of the stiff egg whites to the cheese base and fold in gently.
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19
Add the remaining whites and carefully fold until just incorporated.
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20
Fill prepared souffle dish and bake for 30 minutes until souffle browns and rises.
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21
Serve immediately with pear-walnut sauce.
