Pear Soufflé with Ollalieberry Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Another fruit soufflé, this one is immeasurably improved (unless you have your own ancient variety of pear trees) by a tablespoon of Poire William or pear eau de vie for its perfume.


  • 5 ripe pears, peeled and sliced
  • ½ inch thick
  • 7 tablespoons sugar
  • 1 tablespoon pear liqueur
  • teaspoons freshly squeezed lemon juice
  • Pinch salt
  • ¾ cup egg whites (about 6)
  • ½ teaspoon cream of tartar
  • Powdered sugar for dusting
  • 1 recipe Ollalieberry Sauce


    Put the pear slices in a 12-inch sauté pan. Add 6 tablespoons of the sugar, the pear liqueur, lemon juice, and salt. Cook the pears over medium heat until they are soft.

    Put the pear mixture in a food processor fitted with the metal blade and purée. Pour the purée into a heavy-bottomed saucepot. Cook, stirring often, for about 10 to 15 minutes, until thick. Refrigerate the purée until it is cold.

    Preheat the oven to 350 degrees.

    Butter and sugar the soufflé dish.

    Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip them on medium speed until frothy. Increase to high speed, add the cream of tartar, and whip until soft peaks form. Continue whipping and slowly add the remaining 1 tablespoon sugar in a steady stream. Whip until the egg whites are stiff but not dry.

    Fold the pear purée into the egg whites. Do not completely incorporate; the soufflé batter should still have slight streaks of pear purée. Carefully spread the batter in the prepared dish. Tap the dish gently on the counter and swirl the top with your finger, making a slight peak in the middle of the soufflé.

    Bake the soufflé for about 20 to 25 minutes, until it is set and slightly browned. The middle will still be creamy.

    Dust the top of the soufflé with the powdered sugar and serve it immediately with the ollalieberry sauce on the side.