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1
In a medium skillet, combine the wine, sugar and vanilla bean and bring to a simmer over moderately high heat, stirring, until the sugar dissolves. Add the prunes, cover and cook over low heat until softened, about 10 minutes.
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2
In a medium bowl, toss the pears with the lemon juice. Add the pears to the skillet, cover and cook, stirring occasionally, until they are tender, about 5 minutes. Remove the vanilla bean. Transfer one-third of the poached pears and 1 tablespoon of the rose syrup to a mini food processor or blender; puree until smooth. Transfer the pear puree to a small bowl and press a sheet of plastic wrap onto the surface to prevent browning.
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3
Preheat the oven to 350u00b0. Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until golden brown. Transfer the almonds to a plate and let cool completely, then coarsely chop them. Transfer the almonds to a food processor and pulse until finely ground and still fluffy.
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4
Increase the oven temperature to 400u00b0. Brush four 1-cup ramekins with butter. Sprinkle the ramekins with granulated sugar and turn to coat evenly all over. Tap the excess sugar out of the ramekins.
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5
In a large bowl, whisk the egg yolks with 3 tablespoons of the granulated sugar and the almond extract until pale. Stir in the ground almonds and pear puree.
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6
In a large stainless steel bowl, beat the egg whites with the pinch of salt until soft peaks form. Add the remaining 3 tablespoons of granulated sugar and beat until the egg whites are firm and glossy. Stir one-fourth of the egg whites into the almond mixture to lighten it, then gently fold in the remaining egg whites.
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7
Scrape the souffle mixture into the prepared ramekins. Smooth the tops and run your thumb around the inside of the rims. Transfer the ramekins to a baking sheet and bake for about 17 minutes, until the souffles are risen and browned. Let cool slightly, then carefully loosen the souffles from the ramekins with a knife.
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8
Invert the souffles onto plates and spoon the prunes, pears and rose syrup around them. Dust the souffles with confectioners' sugar and serve.
