Ingredients

• 2 large Granny Smith apples, peeled, cored, and sliced into 1/4-inch slices
• 2 tablespoons unsalted butter
• 6 tablespoons sugar, divided
• 1 to 2 tablespoons Calvados or other brandy
• 4 large egg yolks
• 4 large egg whites
• Pinch of salt
• 2 tablespoons butter
• 1/4 cup gorgonzola cheese, crumbled

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Instructions

1. In a large heavy skillet saute the apples in the butter over moderately high heat, stirring ocasionally, for 5 minutes, or until they are softened. Sprinkle them with sugar and cook them for an additional 5 to 10 minutes. Stir in Calvados and keep warm.
2. Preheat oven to 350 degrees.
3. In a bowl whisk together 4 large egg yolks and 3 tablespoons sugar until thick and light. In a separate bowl, whip 4 large egg whites with a pinch of salt until stiff. Fold the yolk mixture into the egg whites until just combined.
4. Melt butter in a 10-inch oven proof skillet over medium heat. Pour the egg mixture into the pan after the butter foam has subsided. Spread evenly and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking.
5. Cover pan with a greased lid, reduce heat and cook for about 4 minutes. Remove the cover and place skillet in oven until the top is set, about 3 to 5 minutes. Remove from oven . Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Fold in half.