Description
This spiced pear soufflé is a light and airy fall dessert featuring the delicate sweetness of pears combined with warming spices like cinnamon, nutmeg, and allspice. The soufflé has a fluffy texture thanks to whipped egg whites and a smooth pear puree thickened with arrowroot flour. Perfectly baked to a golden top, it’s an elegant and cozy treat for any occasion.
Ingredients
Scale
For the Soufflé Base
- 1 tablespoon room temperature butter
- 3 tablespoons coconut sugar (or other granulated sugar)
- 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
- 4 egg whites (room temperature)
Instructions
- Prepare Ramekins: Preheat the oven to 375°F (190°C). Grease the inside of six 6-ounce ramekins with butter, then lightly dust them with coconut sugar or another granulated sugar. Place the ramekins on a baking tray and set aside.
- Puree Pears: Place the peeled, cored, and quartered pears along with the lemon juice into a food processor. Pulse until the mixture is smooth and pureed.
- Simmer Spiced Pear Puree: Transfer the pear puree to a small pot over medium heat. Add one tablespoon of honey, cinnamon, nutmeg, and allspice. Stir well and let it simmer gently for 4 to 5 minutes to blend the flavors.
- Make Arrowroot Slurry: In a small bowl, mix the arrowroot flour with water to form a smooth slurry.
- Thicken Puree: Pour the arrowroot slurry into the simmering pear mixture and continue stirring and simmering for another 1 to 2 minutes until the mixture thickens slightly. Remove the puree from heat and transfer it to a large bowl, then refrigerate to cool.
- Whip Egg Whites: Once the pear puree has cooled, place the room temperature egg whites into a large mixing bowl. Using an electric mixer, beat them until soft peaks form. Gradually add the remaining two tablespoons of honey while continuing to beat until the egg whites become glossy.
- Fold Egg Whites into Puree: Gently fold one-third of the whipped egg whites into the cooled pear puree until combined (this first addition helps lighten the base). Carefully fold in the remaining egg whites in two additions, gently mixing each time to retain airiness. It’s acceptable if some white streaks remain.
- Fill and Bake: Spoon the soufflé mixture evenly into the prepared ramekins, leveling the tops with a knife. Bake in the preheated oven for 11 to 14 minutes, or until the soufflés have puffed up slightly and the tops are lightly golden.
- Serve Immediately: Remove from the oven and serve the soufflés immediately to enjoy their full fluffiness and warmth.
Notes
- This spiced pear soufflé is a perfect cozy fall dessert, combining light texture with warm spices and fruit sweetness.
- Using room temperature egg whites helps achieve the best volume when whipping.
- Serve the soufflé right away as it will deflate as it cools.
- Arrowroot flour works as a great gluten-free thickener alternative to cornstarch in this recipe.
- For best results, do not overfold the egg whites to keep the soufflé airy and light.
Nutrition
- Serving Size: 1 soufflé (1 ramekin)
- 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
