Pear and Carnation Soufflés with Carnation Wine Sauce

Cook the pears in the water and sugar until soft, which will take 10 to 15 minutes if they are ripe, up to 40 minutes if hard. Generously butter individual soufflé dishes and dust their insides with caster sugar. Refrigerate until needed. Put the fruit in a sieve over a bowl and let the syrup drip through. Retain the syrup and then transfer the pears to a bowl and mash them to a smooth purée.