Annie Bell's Warm Pear Caramel Souffle

1. You will need 6 x 150ml capacity ramekins and a baking tray to sit them on.
2. Place 60g of the caster sugar in a pan with the cinnamon stick and 250ml water and bring gently to the boil. Meanwhile peel and core the pears and cut into 1-2cm cubes. Add the chopped pears to the pan and leave to simmer for 10-15 minutes until softened. Strain, discarding the liquid and the cinnamon stick, then drain the pears on kitchen paper. In a food processor , whiz the drained pears to a smooth puree.
3. Meanwhile place the remaining 40g caster sugar in a small pan with 2 tbsp water, bring slowly to the boil and leave until just taking on some colour and starting to caramelise. Stir in the pear puree and heat through gently. In a small bowl mix the arrowroot with 2 tbsp water. Add this to the pear mixture and continue cooking for 2 -3 minutes until thickened. Remove from the heat and stir in the liqueur. Set aside to cool until needed.
4. Preheat the oven to 200C/180Cfan/gas 6. Lightly butter the ramekins, dust with granulated sugar and place on the baking tray.
5. Using an electric hand whisk, whisk the egg whites until just foaming then whisk in the caster sugar and continue until stiff and glossy. Fold the egg whites into the pear mixture in two goes. Spoon evenly into the ramekins, transfer to the oven and bake for 10 minutes until risen and golden.
6. Serve immediately with a dusting of icing sugar.