Poached Pear and Almond Souffle Cakes

Adapted from Tartelette.

Ingredients for the poached pears:

• 6 small pears like Forelles or Seckel
• 1/2 cup (100gr) sugar
• 2-3 cloves
• 2-3 cardamom pods
• 1 stick cinnamon
• 5-6 allspice berries
• 1-2 star anise
• 1/2 lemon
• 4 cups (1 liter) water

Ingredients for the souffle cakes:

•  3 tablespoons (40gr) unsalted butter, at room temperature
• 1/2 cup (100gr) sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (190ml) heavy cream
• 1 cup ground almonds (blanched or skin on – your preference)
• 1/4 cup 1/4 cup all purpose flour
• 1 teaspoon baking powder

Directions for the poached pears:
Place the pears, spices, lemon and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmerfor 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Directions for the souffle cakes:
Preheat the oven to 350F and position a rack in the middle.
Slightly butter or spray 6 ramekins and place them on a baking sheet. Set aside.

In the bowl if an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffly (about 3 minutes). Add the eggs, one a time and beat well in between each addition. Reduce the speed to low and add the vanilla, heavy cream, almonds, flour and baking powder and beat until incorporated. Fill each ramekins about 1/3 full with the batter and place a poached pear in the center.
Bake for 25-30 minutes.

Serve at room temperature with some powdered sugar dusted on top if desired.
Serves 6.