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1
Preheat the oven to 375.
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2
Butter two 1-cup ramekins and dust them lightly with sugar.
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3
In a medium stainless-steel saucepan, combine the white wine, water and sugar and bring to a boil; stir to dissolve the sugar.
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4
Add the pears and simmer over low heat until very tender, about 7 minutes.
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5
Transfer the pears to a food processor and puree until smooth.
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6
Boil the pear cooking liquid over high heat until it is reduced to 1/3 cup, about 20 minutes.
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7
Let the pear syrup cool completely.
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8
Meanwhile, in a small saucepan, cook the pear puree over moderately low heat, stirring often until reduced to 1/2 cup, about 15 minutes.
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9
Transfer the puree to a medium bowl.
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10
In a small stainless-steel bowl, whisk the egg yolks with 1 tablespoon of the reduced pear syrup.
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11
Set the bowl over a small saucepan filled with 1-inch of gently simmering water and whisk constantly until the egg yolks thicken, about 2 minutes.
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12
Scrape the egg yolks into the pear puree and stir to blend.
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13
In a medium stainless-steel bowl, beat the egg whites until firm peaks form.
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14
Add 1 tablespoon of the reduced pear syrup and beat the egg whites until glossy; refrigerate the remaining pear syrup for another use.
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15
Using a large rubber spatula, fold one-third of the beaten whites into the pear puree mixture to loosen it, then fold in the remaining beaten egg whites just until blended.
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16
Spoon the souffle mixture into the prepared ramekins.
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17
Bake the souffles in the center of the oven for about 20 minutes, or until golden and well risen.
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18
Serve the souffles at once.
