Description
This Spiced Pear Soufflé is a light and airy fall dessert that combines the natural sweetness of pears with warming spices like cinnamon, nutmeg, and allspice. Baked to a delicate puff with a golden top, it offers a cozy, flavorful end to any meal, perfect for autumn gatherings or a special treat.
Ingredients
Scale
For the Ramekins
- 1 tablespoon room temperature butter
- 3 tablespoons coconut sugar (or other granulated sugar)
For the Pear Puree
- 2 large pears (peeled, cored, and quartered)
- 2 teaspoons lemon juice
- 3 tablespoons honey (divided)
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 teaspoons arrowroot flour
- 3 teaspoons water
For the Egg Whites
- 4 egg whites (room temperature)
Instructions
- Prepare the Ramekins: Preheat the oven to 375°F (190°C). Grease six 6-ounce ramekins thoroughly with butter, then dust the insides lightly with coconut sugar or another granulated sugar to prevent sticking. Place them on a baking tray and set aside.
- Puree the Pears: Place the peeled, cored, and quartered pears along with lemon juice into a food processor. Pulse until the mixture is smooth and pureed with no lumps.
- Simmer the Pear Puree: In a small pot set over medium heat, pour in the pear puree. Add one tablespoon of honey, cinnamon, nutmeg, and allspice. Stir well and let it simmer gently for 4 to 5 minutes to meld the flavors.
- Make Arrowroot Slurry: While the puree simmers, mix the arrowroot flour with water in a small bowl until fully combined to create a slurry without lumps.
- Thicken the Puree: Add the arrowroot slurry into the simmering pear puree. Continue stirring and simmering for another 1 to 2 minutes until the mixture thickens slightly. Remove from heat and transfer the mixture into a large bowl. Chill in the refrigerator to cool completely.
- Beat Egg Whites: Once the puree is cooled, place the egg whites in a large clean mixing bowl. Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining two tablespoons of honey while beating to achieve a slightly glossy and stable meringue.
- Fold Egg Whites into Pear Puree: Add one-third of the meringue to the pear puree and stir vigorously to lighten the base without worrying about deflating the egg whites. Then gently fold in the next two-thirds of the egg whites in two additions, being careful not to overmix, allowing some light streaks to remain for a fluffy texture.
- Fill and Bake: Spoon the soufflé mixture evenly into the prepared ramekins, leveling the tops gently with a knife. Bake in the preheated oven for 11 to 14 minutes until the soufflés have puffed slightly and the tops are lightly golden.
- Serve Immediately: Remove from oven and serve the soufflés right away to enjoy their delicate texture and warmth at their best.
Notes
- This spiced pear soufflé is the perfect cozy fall dessert, combining fluffy texture with aromatic spices and sweet pears.
- Be gentle when folding the egg whites to maintain the airy texture essential for a soufflé.
- Serve immediately after baking to prevent the soufflé from collapsing.
- You can substitute coconut sugar with regular granulated sugar if preferred.
- Ensure egg whites are at room temperature for optimal volume when whipped.
Nutrition
- Serving Size: 1 serving
- Calories: 126 kcal
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
