Nothing can be more enticing than the anticipation of tasting this delicious Pear Souffle that is baked in an almond dough and served with Vanilla Ice Cream. The contrast between the hot souffle and the cold ice cream is simply divine.
I served this baked pear dessert to my family for the first time at Christmas Day in 2011. You need to know that my family is my harshest critic- and they will tell me everything they do not like about my cooking. But, they liked it. This must mean they REALLY loved it as they are quite sparing with their compliments.
About this baked pear dessert
This intricate pear souffle is an interesting dish with contrasting textures - the crunchy coat, the soft pear and the creamy ice cream. Also, it has the whole "hot and cold" sensation going for it, plus its not too heavy so that you actually still can fit it in after a heavy meal.
- caster sugar
- ground almonds
- ground cinnamon
- whipping cream
Can I prepare this dessert in advance?
You can prepare the dessert up to the point where you place it in the oven up to 1.5 hours in advance. Then bake up just before serving.
The dessert can be stored in the fridge. Place it in an airtight container and consume within 3 days.
Other fruit desserts you may like:
Pear Souffle with Almonds and Icecream
- hand or stand mixer
- 6 x 200 ml ramekins
For the pears!
- 100 g caster sugar
- 5 table spoons fresh lemon juice
- 6 pears
For the almond dough!
- 3 medium sized eggs separated
- 100 g soft salted butter
- 50 g breadcrumbs
- 1/4 tsp ground cinnamon
- 100 g ground almonds
- 100 g whipping cream
- In a large saucepan add the sugar, lemon juice and 1 litre of water and bring to boil. Peal the pears and remove the core with an apple corer or else with a little teaspoon. Make sure you do not remove the stalk as it's nice to leave it on for decoration purposes. Add the pears to the mixture and put the lid on saucepan. Boil the pears for about 12-15 minutes and then leave to cool.
- For the dough, first separate the eggs. Then with a hand-mixer whisk the butter and sugar for at least 8 minutes it into a creamy white mixture. Now add the egg yolks one by one. Mix the bread crumbs, 80 gr of the almonds, and cinnamon and add them bit by bit to the butter-sugar mixture, alternating with the whipping cream. Whisk the egg white until stiff and fold it into the mixture. Now grease 6 ramekins (should fit min 200 ml volume) and sprinkle with the remaining almonds.
- Add the almond dough to the ramekins and place in each a par in the middle. Now add the pears into a preheated oven at 180 degrees Celsius. Bake for about 25-30 minutes until golden brown.
- Leave to cool down a little bit before servicing it with vanilla ice-cream