Posted November 20, 2005 11:59 AM

Classic French Fruit Souffle Omelette

Made this this morning was a 5 star
(an excellent brunch dish; not quite entree, not quite dessert)

6 tablespoons plus
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 apple, cored, sliced thinly
1 pear, cored, sliced thinly (can be made with peaches or berries or other fruit)
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar

Combine 1/2 tsp of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine. •Heat the 3 Tbs butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 min. or until the fruit begins to caramelize. Remove from the heat and set aside. •Preheat the oven to 375°F. •Using an electric mixer, beat the egg whites until stiff peaks form. •Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites. •Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden. •Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.