Spiced Pear Souffle
User Reviews
5
Spiced Pear Souffle
Description
This recipe starts by pureeing peeled and cored pears with lemon juice, then simmering the puree with honey and warm spices to concentrate the flavors. A slurry of arrowroot flour and water thickens the mixture before it is chilled to cool completely. Egg whites are then whipped to soft peaks and gradually sweetened with honey to form a glossy meringue. Careful folding preserves the airiness before dividing into greased ramekins dusted with sugar.
Baking at a moderate temperature produces soufflés that rise with a tender texture, combining the fruity spice of the pear mixture with the lightness of whipped egg whites. Slight pooling of spiced pear liquid at the base is normal. Avoid overmixing the whites with the puree to maintain volume and lift.
The resulting soufflés make an elegant dessert, suitable for serving warm to highlight their gentle sweetness and spice. Their individual portion size and presentation in ramekins make them practical for guests, providing a refined texture that contrasts ripe pear flavors with a delicate airy finish.
Ingredients
- 1 tablespoon butter room temperature
- 3 tablespoons coconut sugar or other granulated sugar
- 2 pear peeled, cored and quartered, large
- 2 teaspoons lemon juice
- 3 tablespoons honey
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 teaspoons arrowroot flour
- 3 teaspoons water
- 4 egg room temperature, white
Instructions
- Preheat the oven to 375°F (190°C). Grease the inside of six 6-ounce ramekins with butter. Lightly dust with coconut sugar or another granulated sugar. Place on a baking tray and set aside.
- Place the pear and lemon juice in a food processor and pulse until pureed and smooth.
- In a small pot on medium heat, add the pureed pear, one tablespoon of honey, cinnamon, nutmeg, and allspice. Stir and simmer for 4 to 5 minutes.
- While the puree is simmering, stir together the arrowroot flour and water in a separate small bowl, to create a slurry.
- Pour the slurry into the pear puree and continue simmering and stirring for another 1 to 2 minutes, until slightly thickened. Pour the puree into a large bowl (as more will be added to it shortly) and place it in the fridge to cool.
- After the puree has cooled, place the egg whites in a large mixing bowl. Beat with an electric mixer until soft peaks form. Slowly add the remaining two tablespoons of honey, beating until slightly glossy.
- Stir ⅓ of the egg whites into the puree, until well combined. Don't worry about deflating the egg whites with the first addition. Gently fold in another ⅓ of the egg whites until combined, but not over-mixed. And repeat for the last ⅓ of egg whites. It's okay if light streaks of white remain.
- Spoon the mixture into the ramekins, level the top with a knife, and bake for 11 to 14 minutes, until slightly puffed up and lightly golden on top. Serve immediately.
Notes
- Some spiced pear liquid pooling in the ramekin bottoms is normal and does not affect flavor.
- To ensure the soufflé rises, avoid overmixing egg whites with the pear puree; slight streaks of white are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 50mg | 2% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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