Georgia Peach Souffle - cooking recipe

Ingredients

2 tablespoons sugar
2 cups chopped peeled peaches (about 3)
2/3 cup sugar, divided
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 large egg yolks
2 tablespoons butter
1 teaspoon cream of tartar
5 large egg whites
1 teaspoon powdered sugar

Preparation

Position oven rack to lowest position and remove middle rack. Preheat to 425\u00b0F.
Lightly coat 6 individual souffle dishes with cooking spray.
Sprinkle 2 tbsp of sugar evenly among them and set aside.
Place peaches and 1/3 cup sugar in food processor and process until smooth.
Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat and stir in butter.
Cool for 5 minutes.
Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
Gently spoon into prepared dishes.
Sharply tap dishes down on counter top 2/3 times to level mixture.
Place dishes on a baking sheet and place on bottom rack of 425\u00b0F oven.
Immediately lower temperature to 350\u00b0F.
Bake for 25-30 minutes or until toothpick comes out clean.
Sprinkle evenly with powdered sugar before serving.