Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease four 1-cup (250ml) ovenproof serving glasses, place on oven tray.
2.Bring pear, the water and wine to the boil in small saucepan. Reduce heat, simmer, uncovered, 20 minutes or until pear is tender and liquid has almost evaporated. Stir in sugar and honey. Cool mixture slightly.
3.Blend pear mixture until smooth. Return mixture to pan, bring to the boil, boil, uncovered, without stirring, about 3 minutes or until mixture is thick and syrupy (you should have ⅔ cup of pulpy mixture).
4.Beat egg whites in small bowl with electric mixer until soft peaks form. While motor is operating, gradually pour hot pear mixture into egg whites. Spoon mixture into dishes.
5.Bake soufflés about 15 minutes or until puffed and golden brown. Serve immediately, dusted with a little sifted icing sugar, if you like.
Soufflés must be made just before serving.
Note
