Pear Apple Honey Souffle

Peel and slice the fresh fruit, letting the pieces fall directly into a large bowl of water acidulated with the juice of one lemon.
When you’re finished peeling and slicing all fresh fruit, drain that fruit and transfer to a medium-sized saucepan. Add the honey and bring to simmer. Add a tiny bit of water if necessary, but the juices of the fruit and the water clinging to them should be sufficient. Turn heat to low and cook, uncovered, for 20 minutes, stirring often.
Now chop the dried pears, add them to the simmering fruit, and cook an additional 10 minutes. The fresh and dried fruit should cook down into a thick puree.
Remove fruit from heat, stir in the vanilla and the Poire William Brandy (if using), and cool.
Preheat oven to 425 degrees.
Puree the cooled fruit mixture in a blender or fruit processor, or, use a stick blender, to finely puree the entire batch. Transfer it to a bowl.
Lightly butter 6 individual souffle dishes or ramekins. Dust each with a bit of granulated sugar or Splenda.
Beat egg whites and cream of tartar until they form stiff (but not dry) peaks. Glossy is the goal.
Stir in a quarter of the beaten egg white into the fruit puree and mix thoroughly. Gently fold in the rest of the egg whites, this time being careful not to over-mix, and just fold a few times.
Transfer a portion of the base to each of the individual dishes. If using, top with almond slices. Place the dishes on a baking sheet and bake for 12-15 minutes, until puffy and brown.
Serve immediately.