Caramelized Pear & Walnut Goat Cheese Skillet Souffle – #BakeTogether

by Kate on October 25, 2012

Post image for Caramelized Pear & Walnut Goat Cheese Skillet Souffle – #BakeTogether

Oh my goodness, this month is just flying by! Honestly, it’s just getting away from me. I don’t think I normally wait this long to get around to doing BakeTogether. I just haven’t had the time. But this month’s BakeTogether is just too good not to make it happen. Abby posted a lovely Caramelized Pear Skillet Souffle for us to adapt. Having never made soufflé of any kind before, I didn’t want to deviate too far from her base. I haven’t a clue what I’m doing so I wasn’t sure how my changes might affect the delicate soufflé.

I adore pears and as soon as the cooler weather comes to visit, they’re a fruit that makes it way into a good majority of my baked goods much like pumpkin season. I loved Abby’s caramelized pear topping so I decided only to mess with it a bit by adding some toasted walnuts. For my soufflé I opted to go a little more savory than her sweet mascarpone pear filling with vanilla notes and brown sugar. I made mine with goat cheese and omitted the sweet elements of Abby’s original recipe. The result is a balance of savory soufflé topped with sweet caramelized pears and walnuts. It’s the best of both worlds!

Sadly, I don’t have any puffy soufflé slice pictures for you but I’m sure you aren’t overly surprised by that. You must serve this immediately since soufflé will immediately  begin to deflate once out of the oven. I snapped as quickly as I could but alas, my pictures look a little “pancake-y.” I assure you though, this is the best flat soufflé you’ll ever eat or just  be sure to serve them quickly and you’ll have light, airy slices.



One Year Ago: Our Sweet Transition

Caramelized Pear & Walnut Goat Cheese Skillet Souffle

40 minutes

Yield: 2-4 servings

Caramelized Pear & Walnut Goat Cheese Skillet Souffle

A light, airy goat cheese soufflé topped with caramelized pears and walnuts.


    For the Caramelized Pears:
  • 1/4 cup walnuts, finely chopped
  • 1 firm-ripe pear (about 8 ounces)
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons firmly packed light brown sugar
  • For the Souffle:
  • 2 eggs, separated and at room temperature
  • 1/4 cup goat cheese, room temperature
  • 3 tablespoons heavy cream
  • 2 tablespoons all-purpose flour
  • Pinch of table salt
  • 1/4 teaspoon cream of tartar
  • Confectioners’ sugar for dusting


  1. Position an oven rack in the center of the oven and heat the oven to 425°F. Have ready a flat serving plate.
  2. Add the walnuts to a dry 8-inch non-stick skillet and place over medium heat. Lightly toast 3-4 minutes until fragrant. Remove from pan and set aside.
  3. Peel the pear and cut into 1/2-inch thick slices. Put the butter in the 8-inch non-stick skillet and melt over medium-low heat. Place the pears in the skillet and cook,stirring, until they are just tender and lightly caramelized, 8 to 10 minutes. Add the walnuts back to the pan and sprinkle the brown sugar over the pears and walnuts. Continue to cook, stirring frequently, over low heat until the sugar is melted and everything is evenly coated, about 1 to 2 minutes. Set aside.
  4. In a medium bowl, whisk the yolks, goat cheese, and heavy cream well blended and smooth. Add the flour and salt then whisk until well blended and smooth.
  5. In a (very clean) medium bowl, beat the egg whites with an electric mixer fitted with a whisk attachment on medium speed until the whites are frothy, 30 – 45 seconds. Increase the speed to to medium high and beat until the whites are very foamy and form barely soft peaks. Add the cream of tartar, increase the speed to high. Continue beating until the peaks are glossy and form soft, floppy peaks. Scrape the beaten whites into the yolk mixture and gently fold until just blended.
  6. Return the skillet with the pear mixture to the stove and heat over medium low heat until the butter starts to bubble. Gently swirl the skillet over the heat to coat the sides with some of the butter and arrange the pears evenly over the bottom of the skillet. Gently scrape the souffle mixture into the skillet and smooth the top. Reduce heat to low and cook until the edges begin to look dry, 3 to 4 minutes.
  7. Slide the skillet into the oven and bake until the top is puffed, golden brown and the center springs back when lightly pressed, 7-9 minutes.
  8. Working quickly and using potholders (the
  9. handle is super hot), move the skillet to a wire rack (or cool stovetop) and dust the souffle with a light coating of confectioners’ sugar.
  10. Gently place the serving plate on top of the souffle and invert. Carefully lift off the skillet. Using a small serrated knife, cut into wedges and serve immediately.
  11. Enjoy!


Adapted from Abby Dodge

{ 16 comments… read them below or add one }

Carrie @ poet in the pantry October 25, 2012 at 11:20 am

You may not be making it to First on the First this month, but you made your souffle! 🙂 I think the bigger challenge is getting puffy pictures than making it itself. 😉 Nice combination!


Kate October 25, 2012 at 2:34 pm

I absolutely agree! I took that overhead shot literally abut 60 seconds after this came out of the oven and the slice shot within just a few minutes and it was already deflating. I don’t know how long they’re supposed to stay puffy. Either way it tasted amazing and ultimately that’s all that really matters to me 😉 Glad you liked my version and sorry to not be joining all of you on the first. Can’t wait too see everyone else’s soufflés!


Hannah October 25, 2012 at 1:15 pm

This looks beautiful, Kate, and so tempting to eat! I like your variation with a mix of savory and sweet – definitely the best of both worlds. I’ve become a fan of souffle-pancakes now! 🙂


Kate October 25, 2012 at 2:35 pm

You and me both! Souffle pancakes totally rock 😉 Thanks! Glad you liked my version.


Gerry @ Foodness Gracious October 26, 2012 at 2:22 am

This sounds bang up amazing!! I;m on a big goat cheese fling right now 🙂


Kate October 26, 2012 at 8:35 pm

My entire life is a goat cheese fling! You’re a man after my own hear. Glad you like what you see!


Jennie @themessybakerblog October 26, 2012 at 1:58 pm

That caramelized pear topping looks delicious, all gooey and sweet. Yum! Pancakey or not, this looks yummy.


Kate October 26, 2012 at 8:37 pm

Thanks Jennie! It was seriously amazing and much easier to do than I anticipated.


Barbara | Creative Culinary October 28, 2012 at 11:19 am

I love goat cheese with a sweet element; perfect combination Kate. Flat? I haven’t made mine yet. Not sure about the altitude business with a souffle so you never know…yours may win big time over my Denver souffle! 🙂


Kate October 28, 2012 at 9:09 pm

Ooo! It sounds like a baking adventure 😉 I can’t wait to hear about it and see yours. Thanks so much!


kelly @ kellybakes October 28, 2012 at 1:44 pm

Oooh Katie this is g-o-r-g-e-o-u-s! I was [and still am!] a bit scared to try a souffle because I’ve never made one. [I had planned to do it today, but Sandy’s hampering those plans. It may never happen!] I love the combination of pears & goat cheese–I almost always eat goat cheese with figs or something sweet. Congrats on a successful souffle!


Kate October 28, 2012 at 9:13 pm

Thanks SO much Kelly! I really hope you give it a try and with all the weather headed our way, if you still have power you’ll have some time on your hands to try it 😉 That’s what I plan to do tomorrow in all the rain actually… not souffle but baking something else. Anyway, I’m babbling. 😉 It’s kind of what I do. Sooo… yes, make soufflé! It’s not as hard as I thought it would be AT ALL and man oh, man is it gooood! Thanks again Kelly and I’ve loved seeing you so much this week. Be safe in the storm!


Micha October 29, 2012 at 7:03 pm

You had me at caramelized walnuts and goat cheese, wow! I may have to try your version as well as Abby’s. Looks divine.


Kate October 30, 2012 at 8:43 pm

Thanks Micha! I’m so glad you like it. It was so easy to make and was gone in a flash.


Lisa November 3, 2012 at 3:30 am

I’m am SO in lust with this souffle, you have no idea. If the 24-hour supermarket had power, I’d be there in a second just to make this now and eat it with a spoon and whatever crackers looked good. I think I might add this to my Thanksgiving app menu if I can squeeze it in 🙂


Kate November 3, 2012 at 9:21 pm

Oh I hope you like it!! It is good just all by itself. I ate it for both breakfast and dessert 😉 while it lasted!


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