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1
In a saucepan, combine one and one-third cups of the sugar with three cups of water.
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2
Bring to a simmer and cook until the sugar dissolves.
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3
Remove from the heat.
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4
Peel, core and quarter the pears.
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5
Place them in the saucepan, adding a little more water if necessary, so they are just covered with the syrup.
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6
Simmer gently until the pears are tender, about 20 minutes.
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7
Remove from the heat and drain.
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8
Discard the syrup.
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9
Dice eight quarters of the pears.
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10
Puree the rest in a food processor.
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11
Return the puree to a saucepan and cook until it is reduced to about two cups.
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12
In a saucepan, dissolve two-thirds cup of the sugar in one-third cup water.
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13
Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage, 300 degrees on a candy thermometer.
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14
This is just before the sugar turns to caramel.
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15
Immediately pour the hot sugar into the warm pear puree and stir.
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16
Add the eau de vie de poire.
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17
Butter eight one-cup souffle dishes and dust them with the remaining sugar.
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18
Divide the diced pears among them.
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19
The souffle can be prepared ahead up to this point.
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20
Preheat the oven to 475 degrees.
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21
Beat the egg whites until they hold firm peaks but are still creamy.
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22
Fold the pear puree and egg whites together and spoon the mixture into each of the prepared souffle dishes.
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23
Bake 8 to 10 minutes, until the souffles are puffed and nicely browned.
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24
Serve at once.
