Spiced Pear Souffle

5 from 4 votes

This spiced pear soufflé is (low-key) the best fall dessert. It's fluffy, airy, and the coziest combination of pears and warming spices.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: Pear Souffle, souffle recipe, Spiced Pear Souffle

Servings:

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.