Best 6 Pear Ginger Souffle Recipes

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Indulge your taste buds with a delightful culinary journey as we embark on a voyage to explore the tantalizing world of pear ginger soufflé. This exquisite dessert combines the delicate sweetness of pears with the invigorating zest of ginger, resulting in a symphony of flavors that will leave you craving for more. Our comprehensive guide features three delectable variations of this classic French dish: a classic pear ginger soufflé, a gluten-free version for those with dietary restrictions, and a vegan interpretation that caters to plant-based preferences. Each recipe is meticulously crafted with step-by-step instructions, ensuring that both novice and experienced bakers can achieve soufflé perfection. So, gather your ingredients, preheat your oven, and prepare to be amazed by the culinary wonders that await you.

Here are our top 6 tried and tested recipes!

TRIPLE GINGER SOUFFLE



Triple Ginger Souffle image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for greasing, at room temperature
1/2 cup plus 3 tablespoons sugar
1/3 cup all-purpose flour
1 cup whole milk, at room temperature
1/2 cup whipping cream
1 tablespoon ground ginger
6 large eggs, separated, at room temperature
1/3 cup finely chopped crystallized ginger
One 2-inch piece fresh ginger, peeled and finely grated
1/8 teaspoon cream of tartar
Edible gold dust*

Steps:

  • Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
  • In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
  • In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
  • Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

PEAR AND APPLE SOUFFLé



Pear and Apple Soufflé image

Fruit soufflés are dramatic and impressive yet so easy to make. This one will impress everyone at your table. Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner. Then, when you're too full to eat anything more, fold the two together and put the soufflés in the oven. Just when you're beginning to think you could eat a little dessert, they'll be ready.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h45m

Yield Serves six

Number Of Ingredients 9

Juice of 1/2 lemon
1 pound apples, peeled, cored and diced
1 1/2 pounds ripe, juicy pears, peeled, cored and diced
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon powdered ginger
Butter for the ramekin (or ramekins)
8 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.
  • Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).
  • In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.
  • Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 31 grams, TransFat 0 grams

PEAR GINGER CRUMBLE



Pear Ginger Crumble image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
  • For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
  • Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

GINGER-PEAR SAUCE



Ginger-Pear Sauce image

Provided by Molly O'Neill

Categories     condiments

Time 2h

Yield Eight cups

Number Of Ingredients 3

6 pounds firm pears, peeled
1/2 cup grated fresh ginger
2/3 cup sugar

Steps:

  • Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams

TAILLEVENT PEAR SOUFFLE



Taillevent Pear Souffle image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield Eight servings

Number Of Ingredients 5

2 1/4 cups sugar
8 ripe Bartlett or Anjou pears
4 tablespoons eau de vie de poire
1 1/2 tablespoons unsalted butter
8 large egg whites

Steps:

  • In a saucepan, combine one and one-third cups of the sugar with three cups of water. Bring to a simmer and cook until the sugar dissolves. Remove from the heat.
  • Peel, core and quarter the pears. Place them in the saucepan, adding a little more water if necessary, so they are just covered with the syrup. Simmer gently until the pears are tender, about 20 minutes. Remove from the heat and drain. Discard the syrup.
  • Dice eight quarters of the pears. Puree the rest in a food processor. Return the puree to a saucepan and cook until it is reduced to about two cups.
  • In a saucepan, dissolve two-thirds cup of the sugar in one-third cup water. Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage, 300 degrees on a candy thermometer. This is just before the sugar turns to caramel.
  • Immediately pour the hot sugar into the warm pear puree and stir. Add the eau de vie de poire.
  • Butter eight one-cup souffle dishes and dust them with the remaining sugar. Divide the diced pears among them. The souffle can be prepared ahead up to this point.
  • Preheat the oven to 475 degrees.
  • Beat the egg whites until they hold firm peaks but are still creamy. Fold the pear puree and egg whites together and spoon the mixture into each of the prepared souffle dishes.
  • Bake 8 to 10 minutes, until the souffles are puffed and nicely browned. Serve at once.

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.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Use Fresh Ingredients: The fresher your ingredients, the better your soufflé will taste. If possible, use organic or locally-sourced ingredients.
  • Follow the Recipe Carefully: Soufflés are delicate dishes that require precise measurements. Be sure to follow the recipe carefully to ensure success.
  • Don't Overbeat the Egg Whites: Overbeaten egg whites will make your soufflé tough. Beat them until they are stiff but not dry.
  • Bake the Soufflé Immediately: Once you have assembled the soufflé, bake it immediately. This will prevent the egg whites from deflating.
  • Serve the Soufflé Promptly: Soufflés are best served immediately after they are baked. They will start to deflate after a few minutes.

Conclusion:

With careful preparation and attention to detail, you can create a delicious and impressive pear ginger soufflé that will wow your guests. This dessert is perfect for special occasions or simply when you want to treat yourself to something special. So next time you're in the mood for a light and fluffy dessert, give this pear ginger soufflé a try.

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