Peach Souffle With Blueberries

[Cookie]

1 1/2 cups frozen peaches, thawed and patted dry
1/4 cup sugar
2 large egg yolks, at room temperature
1 tbsp. lemon juice
1/2 tsp. ground nutmeg
5 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/8 tsp. ground cinnamon
1/2 cup blueberries

Preheat the oven to 350F.

Place the peaches in a blender and process until smooth. Transfer to a medium bowl and mix in the sugar, egg yolks, lemon juice, and nutmeg.

Place the egg whites and cream of tartar in a large bowl. Using an electric mixer on high speed, beat until stiff peaks form.

Gently stir about 1/3 of the egg whites into the peach mixture to lighten it. Then pour the peach mixture over the beaten whites. Fold together until no white streaks remain.

Pour into a 1 1/2 quart souffle dish or baking dish and sprinkle with the cinnamon. Place the dish in a large baking pan, then place on the bottom rack of the oven. Pour 1" of hot water into the outer pan.

Bake for 50 to 60 minutes, or until puffed and lightly browned. Serve immediately with the blueberries.

Makes 4 servings.