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1
Puree the 3 peaches in a blender and pass the mixture through a mesh strainer, food mill or juice extractor; you should have 1 cup of juice.
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2
Repeat with the tomatoes to produce 1 cup of juice.
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3
Discard all the solids.
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4
Melt the butter in a large saucepan set over medium-low heat and whisk in the flour.
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5
Cook, stirring, for 2 minutes.
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6
Slowly add the peach and tomato juices, stirring until smooth and thickened.
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7
Remove from heat.
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8
In a large bowl, whisk together the ricotta and yolks until smooth.
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9
Stir 2 heaping tablespoons of the hot juice mixture into the yolks and ricotta, then slowly stir the entire yolk-ricotta mixture back into the pan.
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10
Place the pan over low heat and cook, stirring, 1 minute.
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11
Stir in 1 teaspoon of salt and 1/4 teaspoon of pepper, and set aside to cool.
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12
Preheat oven to 350 degrees, and butter and flour an 8-cup souffle dish.
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13
Whip together the egg whites and remaining 1/4 teaspoon of salt until they form stiff but still moist peaks.
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14
With a wooden spoon, stir about 1/2cup of the whites into the sauce, then gently fold the sauce into the whites left in the bowl.
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15
Spoon 1/3 of the mixture into the souffle dish.
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16
Cover with a layer of the ham.
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17
Repeat with another 1/3 of the mixture and then another layer of the ham.
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18
Cover with the remaining mixture and bake, uncovered, until the souffle is puffy and well browned, from 35 to about 40 minutes.
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19
Remove from the oven and serve immediately, spooned out onto individual plates and garnished with the diced peach.
