Massachusetts’ Blue Cheese Soufflé with Port-glazed Walnuts and Pear Coulis

Scald milk; set aside. Melt butter; add flour and cook 3-4 min. over med. heat. Slowly add milk to flour/butter mixture over med. heat, whisking constantly. Cook for 5 min.; stir in egg yolks, add cheese, and cool. If desired, add salt and pepper to taste. Whip egg whites and salt to soft peaks. Take 1⁄3 whipped egg whites and mix into cheese mixture. Gently fold in remaining egg whites. Butter 4-oz. soufflé molds and coat with fine bread crumbs. Divide mixture among molds. Bake in 425°F oven 15-20 min., or until risen and golden brown.

For walnuts, reduce wine and sugar over low heat by 3⁄4 volume or until mixture has syrupy consistency. Toss walnuts in syrup and spread out onto non stick cookie sheet. Let walnuts air-dry for 24 hr.

For Pear Coulis, peel pears and cut into small pieces. Add all ingredients to stainless steel saucepan and cook over low heat until pears are tender. Cool and puree until smooth.

Serve soufflés topped with walnuts and coulis.