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1
Preheat the oven to 400 degrees F.
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2
Generously butter 6 (1/2-cup) ramekins with 1 1/2 teaspoons of the butter.
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3
Combine the ground walnuts and 1 teaspoon flour in a small bowl.
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4
Sprinkle the dish with the walnut-flour mixture, and knock out the excess.
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5
Set aside.
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6
Melt the remaining 2 tablespoons of butter in a large, heavy saucepan over high heat.
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7
Add the celery, chopped walnuts, and pear, and cook, stirring, for 3 minutes.
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8
Add the remaining flour and cook, stirring constantly, until foamy and slightly thick, 2 minutes.
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9
Whisk in the hot milk and wine, and cook, whisking constantly, until smooth and thick, about 3 minutes.
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10
Remove from the heat.
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11
Mix egg yolks, salt, and pepper in a small bowl.
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12
Add the egg yolks to the sauce, and whisk well to blend.
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13
Fold in the Stilton and Gruyere.
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14
Using an electric mixer, beat the egg whites with the cream of tartar in a large clean bowl until stiff but not dry.
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15
Fold one-third of the whites into the egg yolk mixture to lighten.
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16
Fold in the remaining whites, being careful not to overmix.
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17
Divide the souffle mixture among the 6 prepared dishes.
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18
Place the souffles on a baking sheet and place in the oven.
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19
Reduce the heat to 375 degrees F and bake until puffed, golden and gently set in center, about 15 to 20 minutes.
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20
Remove from the oven.
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21
Spoon Pear Compote over each and serve immediately.
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22
In a medium, heavy saucepan, combine the wine, sugar, and clove over medium-high heat.
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23
Cook, stirring, until the sugar dissolves.
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24
Add the pears and simmer until tender, about 5 minutes.
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25
Transfer the pears to a medium bowl.
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26
Bring the liquid to a simmer and cook until thickened, about 5 minutes.
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27
Remove from the heat and discard the clove.
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28
Pour the syrup over the pears and let cool to room temperature.
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29
Serve with the Pear, Stilton, and Walnut Souffles.
