Best 9 Pear And Blue Cheese Souffle Recipes

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Pear and blue cheese soufflé is a delightful combination of sweet and savory flavors that will impress your guests. The delicate pears and tangy blue cheese create a perfect balance, while the soufflé texture is light and airy. This dish is perfect for a special occasion or a romantic dinner. It can be served as an appetizer or a main course, and it pairs well with a glass of sparkling wine or white wine.

In addition to the pear and blue cheese soufflé, the article also includes recipes for a variety of other soufflés, including a classic cheese soufflé, a spinach and mushroom soufflé, and a chocolate soufflé. These recipes are all easy to follow and can be made with ingredients that you can find at your local grocery store. Whether you're a seasoned soufflé maker or you're trying it for the first time, you're sure to find a recipe in this article that you'll love.

Let's cook with our recipes!

ROASTED PEARS WITH BLUE CHEESE



Roasted Pears with Blue Cheese image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

ROASTED PEAR AND BLUE CHEESE SOUFFLé



Roasted pear and blue cheese soufflé image

Sweet roasted pears counterpoint the salty blue cheese in this savoury vegetarian soufflé - grab two spoons and share it with your date. Just getting to know each other? Too soon for two spoons? Why not make this elegant linguine with saffron, roasted garlic, herb butter and hazelnuts for your next date night or Valentine's Day?

Provided by delicious. magazine

Categories     Soufflé recipes

Time 45m

Yield Serves 2 - 3 for lunch or 2 for supper

Number Of Ingredients 21

Handful dried breadcrumbs
2 firm dessert pears, 1 peeled, 1 left unpeeled, both quartered, then halved
50g butter
2 tsp soft brown sugar
4 fresh thyme sprigs, plus 2 extra
Smoked salt (optional)
1½ tbsp plain flour
125ml whole milk, warmed
2 large free-range eggs, separated
75g creamy blue cheese (we used vegetarian stilton), crumbled
For the bitter leaf salad
1 chicory, leaves separated
½ fennel bulb (and fronds), thinly sliced
Handful watercress and rocket leaves
Handful walnuts, roughly chopped
For the dressing
1½ tbsp extra-virgin olive oil
1 tsp dijon mustard
2 tsp white wine vinegar
You'll also need
600ml baking dish, greased with butter

Steps:

  • Sprinkle breadcrumbs into the greased baking dish, turning to coat the inside. Heat the oven to 200°C/180°C fan/gas 6.
  • Put all the pear slices in a frying pan over a high heat with 25g of the butter, the sugar, a splash of water and the thyme. Bring to the boil, then lower the heat slightly and cook for 15-20 minutes or until soft and caramelised. Season with smoked (or ordinary) salt and ground black pepper. Set aside to cool a little.
  • Meanwhile, heat the remaining butter in a pan. When it foams, stir in the flour and cook for 3-4 minutes, stirring with a spatula, until it smells biscuity. Take the pan off the heat and beat in the warm milk until smooth. Simmer gently for 3-4 minutes, stirring until smooth and thick.
  • Remove the pan from the heat and mix in the egg yolks and half the blue cheese. Put half the pears (a mix of peeled and unpeeled) in the prepared dish.
  • In a clean mixing bowl, whisk the egg whites using an electric hand mixer until they hold medium-stiff peaks. Mix 1 tbsp of the egg white into the egg yolk mixture to loosen it, then gently but briskly fold in the remainder using a metal spoon. Pour into the dish and top with the remaining cheese. Bake for 18-20 minutes until puffed up but with a slight wobble.
  • Meanwhile, toss the salad ingredients with the remaining pears. Whisk the dressing ingredients, drizzle over the salad and season with black pepper.
  • Serve the soufflé immediately, sprinkled with the extra thyme, along with the salad and some crusty bread if you like.

Nutrition Facts : Calories 574kcals, Fat 42.2g (18.4g saturated), Protein 17.3g, Carbohydrate 28.7g (17.3g sugars), Fiber 5g

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

5 large egg whites
6 tablespoons grated Parmesan cheese, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
Dash cayenne pepper
1 cup fat-free milk
1/3 cup crumbled blue cheese
4 large egg yolks
1/8 teaspoon cream of tartar

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside., In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 335mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

PEAR AND BLUE CHEESE SOUFFLE



Pear and Blue Cheese Souffle image

This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad.

Provided by ladyroseofrohan

Categories     Cheese

Time 50m

Yield 2 ramekins, 2 serving(s)

Number Of Ingredients 9

1/2 cup water
1/4 cup sugar
1 pear, peeled and quartered
1 tablespoon butter
1 tablespoon flour
2/3 cup milk
1/2 cup crumbled blue cheese
1 egg yolk
2 egg whites

Steps:

  • Heat water and sugar in a pan until dissolved. Increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add pear and poach for 10 minutes. Drain and dice the pear and put the pieces in 2 buttered ramekins.
  • Melt the butter in a small pan, add flour, and stir until absorbed. Gradually add milk. Stir and cook until thick. Add blue cheese and stir until melted. Remove from heat and stir in egg yolk.
  • Preheat oven to 350 degrees F. Whisk egg whites until stiff but not dry. Gently fold 2 tbsp of eggw hite into the sauce to loosen the mixture. Fold in remaining egg whites. Spoon into ramekins and place on a cookie sheet.
  • Put cookie sheet in the oven and bake for 15 minutes or until well risen. Serve immediately.

Nutrition Facts : Calories 423, Fat 20.7, SaturatedFat 12.5, Cholesterol 146.4, Sodium 612.1, Carbohydrate 45.9, Fiber 2.7, Sugar 33.6, Protein 15.5

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

PEAR GINGER SOUFFLE



Pear Ginger Souffle image

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 10-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
5 tablespoons sugar, plus more for dishes
3 large ripe pears, preferably Bartlett
1 lemon, halved
1 piece of fresh ginger (3 inches), peeled and cut into smaller pieces
2 tablespoons cornstarch
3 large egg yolks
6 large egg whites
1 pinch of cream of tartar
2 tablespoons Poire William (pear-flavored eau de vie), optional

Steps:

  • Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
  • Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
  • In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
  • Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
  • Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD



Cabrales Cheese Souffles with Endive and Asian Pear Salad image

Provided by Todd Davies

Categories     Milk/Cream     Mixer     Cheese     Egg     Appetizer     Brunch     Bake     Quick & Easy     Blue Cheese     Winter     Asian Pear     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
1 cup whole milk
6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
3 large eggs, separated
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse kosher salt
Endive and Asian Pear Salad

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
  • Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
  • Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

GRIDDLED PEAR & BLUE CHEESE SALAD



Griddled pear & blue cheese salad image

Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad

Provided by Good Food team

Categories     Lunch, Main course

Time 25m

Number Of Ingredients 7

4 firm, ripe pears , sliced lengthways into 1cm slices
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
250g bag mixed salad leaf
150g pack blue cheese , crumbled
crusty bread , to serve (optional)

Steps:

  • Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
  • Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.

Provided by KelBel

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more
unsalted butter, for greasing
2 tablespoons grated parmesan cheese
3 tablespoons flour
1 cup milk, hot
4 egg yolks
salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
1 pinch cream of tartar (I never use this)

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
  • Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
  • Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  • Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
  • Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
  • Remove from heat.
  • Beat in the egg yolks one at a time.
  • Season with salt, pepper, and mustard.
  • Stir in the cheese and incorporated evenly.
  • Chill while preparing the egg whites.
  • In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
  • Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
  • Then gently fold in the rest.
  • Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
  • Bake on the middle rack for about 25 minutes.
  • The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
  • Take care not to over bake.

Tips:

  • Make sure the béchamel sauce is thick enough to coat the back of a spoon. If it's too thin, the soufflé will not rise properly.
  • Beat the egg whites until they form stiff peaks. This will help the soufflé to rise and give it a light and fluffy texture.
  • Gently fold the beaten egg whites into the béchamel sauce. Do not overmix, or the soufflé will deflate.
  • Pour the soufflé mixture into a greased soufflé dish. Do not fill the dish more than 3/4 full, or the soufflé will overflow.
  • Bake the soufflé in a preheated oven for the recommended time. Do not open the oven door during baking, or the soufflé will collapse.
  • Serve the soufflé immediately. It will start to fall as soon as it is removed from the oven.

Conclusion:

This pear and blue cheese soufflé is a delicious and elegant dish that is perfect for a special occasion. It is light and fluffy, with a rich and flavorful filling. The pears and blue cheese add a touch of sweetness and tang that make this soufflé truly unique. If you are looking for a show-stopping dish to impress your guests, this pear and blue cheese soufflé is sure to do the trick.

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