I am not a fan of pears to just sit down and eat but I love them cooked as a dessert and this is one of my favorites. It’s quite simply “LIP SMACKING GOOD” and not at all difficult to make. In fact, this pear soufflé is a breeze to whip up!
8 (4oz.) Ramekins or 6 (6oz.) Ramekins Needed
Ghee (butter will also work)
Granulated Maple Sugar
2 medium to large pears, peeled, cored, and quartered
4 tsp. Lemon juice
6 Tbsp. Honey divided
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Allspice
2 tsp. Arrowroot flour
3 tsp. Water
8 egg whites (room temperature)
- Preheat oven to 375 degrees. Coat the inside of the ramekins with ghee (or butter).
- Dust the ramekins lightly with granulated maple sugar. To do this, place 1/4 tsp. on the inside side of ramekin and roll until coated around sides. Then place 1/4 tsp. of maple sugar at the bottom of each ramekin and gentle shake\roll around until the bottoms are covered.
- Place the pears and lemon juice in a food processor and pulse until puréed. If you use a ninja kitchen single serve mixer for this, your cooking time may have to be adjusted.
- In a pot on medium heat, add the puréed pears, 2 Tbsp. honey, cinnamon, nutmeg, and allspice. Stir for 1-2 minutes or lightly simmering and the honey is dissolved. Remove from heat.
- In a small bowl, stir together the arrowroot flour and water.
- Place the pot of puréed pears back on medium heat and stir in the arrowroot mixture. Stir for 1-2 minutes until slightly thickened. Remove from heat. Pour into a large bowl and place in refrigerator to cool (20-30 minutes or more).
- Then place the egg whites in a large mixing bowl. Beat with an electronic mixture until soft peaks form. Slowly add the remaining 4 Tbsps. honey, beating until slightly glossy.
- Once the pear purée has cooled, stir in 1/3 of the egg whites and slowly combine. Repeat until all egg whites have been added. Do not over blend.
- Pour into ramekins until each 3/4 full and bake for 30 minutes, or until golden onto top. Serve immediately.