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Ingredients

• 2 tablespoons, plus 1 1/2 teaspoons unsalted butter
• 2 teaspoons ground toasted walnuts, plus 1 tablespoon chopped toasted walnuts
• 1 teaspoon flour, plus 2 tablespoons flour
• 1/2 stalk celery, very thinly sliced
• 1 large pear, peeled, cored, and diced
• 1/2 cup whole milk, scalded
• 2 tablespoons Muscat de Beaune de Venise, or other sweet, late-harvest wine
• 3 large egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled Stilton
• 3 tablespoons grated Gruyere
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• Pear Compote, recipe follows

Description

Food Network Invites You To Try This Pear, Stilton, And Walnut Souffles With Pear Compote Recipe From Emeril Lagasse.

Food Network