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1
Preheat oven to 350.
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2
Butter a 11/2 quart souffle dish and dust list lightly with sugar.
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3
Tap out excess.
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4
In saucepan, combine peaches, 1/4 cup sugar, lemon juice, and water.
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5
Cover and boil.
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6
Lower heat to medium and cook until peaches break down, about 20 minutes.
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7
Puree in blender and return to pan.
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8
Make an ice water bath and set aside.
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9
In bowl, stir schnapps and cornstarch.
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10
Place puree on medium heat and whisk in cornstarch mixture until boils.
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11
Transfer to a large bowl and set over the ice water bath to cool.
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12
Stir frequently for 5-10 minutes.
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13
Beat egg whites and cream of tartar until peaks form.
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14
Slowly add 3 tbsp spoons of sugar.
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15
Beat until soft and glossy.
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16
Fold gradually into chilled peach mixture to lighten it.
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17
Whisk until smooth.
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18
Fold in raspberries then gently spoon into souffle dish.
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19
Bake 40-50 minutes in lower third of the oven.
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20
Bake until firm and risen 1-2 inches over rim of the dish and golden brown.
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21
While souffle bakes, make sauce.
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22
In saucepan, combine raspberries and sugar on medium-high heat.
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23
Simmer until berries release juices, about 5 minutes.
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24
Press through a fine strainger to discard seeds.
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25
Let cool.
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26
Serve souffle at room temperature with warm raspberry sauce.
