Let me introduce you to one of my delicious and elegant desserts that combines the delicate texture of a souffle with the sweet and spicy flavor of pears, and is known as a spiced pear souffle. This dessert is perfect for special occasions or as a treat for the family. The spiced pear souffle is made with a light custard base, spiced with warm, aromatic spices such as cinnamon, nutmeg, and allspice, and then mixed with sweet, juicy pears.
The souffle is then baked until it has risen and turned golden brown on top. The combination of sweet, juicy pears and warm spices makes this dessert a perfect treat during the cooler months. Whether you're entertaining guests or simply looking for a special dessert for your family, spiced pear souffle is sure to impress.
SPICED PEAR SOUFFLÉ RECIPE INGREDIENTS
Below are the ingredients I use to make spiced pear souffle:
- Ripe pears, peeled and chopped
- All-purpose flour
- Whole milk
- Egg yolks
- Egg whites
- Cup granulated sugar
- Powdered sugar (optional, for garnish)
You'll also need 4-6 ramekins or souffle dishes, depending on their size.
HOW TO MAKE A SOUFFLÉ
I followed the steps below in order to get my desired soufflé
Preheat your oven to 375°F. Butter the ramekins or souffle dishes and sprinkle them with sugar.
Melt the butter in a saucepan over medium heat. Add the flour, cinnamon, nutmeg, allspice, and salt and whisk until the mixture is smooth and fragrant about 1-2 minutes.
Slowly pour in the milk while whisking constantly. Continue to whisk until the mixture thickens and becomes smooth custard, about 3-5 minutes.
Remove the saucepan from the heat and stir in the chopped pears. Let the mixture cool slightly.
In a separate bowl, whisk together the egg yolks until they're light and frothy. Add the egg yolks to the pear mixture and stir until well combined.
In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually add the granulated sugar, whisking constantly, until the mixture is glossy and holds stiff peaks.
Gently fold the egg white mixture into the pear mixture until well combined.
Pour the mixture into the prepared ramekins or souffle dishes, filling them about ¾ full.
Bake the souffle for about 20-25 minutes, or until they are puffed up and golden brown on top.
Remove the souffle from the oven and dust it with powdered sugar, if desired. Serve immediately while they're still puffed up and hot.
STORING FREEZING AND REHEATING
Now, I am presenting some tips for storing, freezing, and reheating spiced pear souffle:
Spiced pear souffle is best served immediately after baking, as it will start to deflate as it cools down. However, if you have leftovers, you can store the souffle in an airtight container in the refrigerator for up to 2 days.
It's not recommended to freeze spiced pear souffle, as the texture will change and it may not rise properly when reheated.
To reheat spiced pear souffle, preheat your oven to 375°F (190°C). Place the souffle on a baking sheet and bake it for about 5-10 minutes, or until it's heated through and the top is lightly golden brown. Be careful not to overheat the souffle, as it may start to deflate or become dry.
Souffles are best served immediately after baking, as they tend to deflate quickly. If you're serving souffle to guests, it's best to prepare them just before serving.
Here are some frequently asked questions which can be viewed in case of any misconception.
How it is usually served?
Spiced Pear Souffle is usually served warm, straight from the oven, and often topped with a dusting of powdered sugar.
Is it difficult to make?
With a bit of practice, it is certainly achievable for beginner cooks who are willing to take their time and pay close attention to the recipe.
Can I make it ahead of time?
Unfortunately, Spiced Pear Souffle doesn't store particularly well once it's been baked, as it will start to deflate and lose its fluffy texture shortly after it's taken out of the oven. Therefore, it's best to serve it immediately after baking.
- 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
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 teaspoon arrowroot flour
- 3 water
- 4 egg whites, room temperature
- 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.
- Note that there might be a little bit of spiced pear liquid that pools in the bottom of the ramekin. That’s normal.
- If you find that your souffle didn’t rise, make sure you don’t overmix your egg whites with the puree. It’s okay to have some slight streaks of white in the mixture.