Preheat the oven to 375°F (190°C). To prepare your ramekins: grease the inside of six 6-ounce ramekins with butter. Lightly dust with coconut sugar or another granulated sugar. Place on a baking tray and set aside.

To make the pear puree, place the pear and lemon juice in a food processor and pulse until pureed and smooth.

In a small pot on medium heat, add the pureed pear, one tablespoon of honey, cinnamon, nutmeg, and allspice. Stir and simmer for 4 to 5 minutes.

While the puree is simmering, stir together the arrowroot flour and water in a separate small bowl, this creates what’s called a slurry.

Pour the slurry into the pear puree and continue simmering and stirring for another 1 to 2 minutes, until slightly thickened. Pour the puree into a large bowl (as more will be added to it shortly) and place it in the fridge to cool.

After the puree has cooled, place the egg whites in a large mixing bowl. Beat with an electric mixer until soft peaks form. Slowly add the remaining two tablespoons of honey, beating until slightly glossy.

Stir ⅓ of the egg whites into the puree, until well combined. Don't worry about deflating the egg whites with the first addition. Gently fold in another ⅓ of the egg whites until combined, but Do Not Over-mix. And repeat for the last ⅓ of egg whites. It's okay if light streaks of white remain.

Spoon the mixture into the ramekins, level the top with a knife, and bake for 11 to 14 minutes, until slightly puffed up and lightly golden on top. Serve immediately.