Instructions: Butter four (1 cup) ramekins or souffle dishes; sprinkle insides with two tablespoons granulated sugar. Refrigerate until serving time.

Combine pears, lemon juice, spices, vanilla bean and water in a heavy, non-reactive saucepan. Cover and cook over medium heat, stirring occasionally, until pears are soft, about seven to 10 minutes. Uncover pan and continue to cook, stirring and mashing pears until mixture has reduced to a thick, chunky puree, about five minutes longer. Add pear eau-de-vie or other liqueur and heat for a few moments. Remove from heat. Remove vanilla bean and scrape tiny seeds into puree. Set aside to cool to lukewarm.

Shortly before serving, preheat oven to 400 degrees, with a rack in the lower third. Beat egg whites with salt until they form soft peaks; gradually add remaining 2 1/2 tablespoons sugar and continue beating until not quite stiff.

Fold a large spoonful of whites into the pear mixture; gently fold in remaining whites. Place ramekins on a baking sheet; fill with souffle mixture. Smooth tops with a spatula, and run your thumb around batter inside rim to help souffles to form a high hat as they bake. Bake souffles until they are puffed and brown, about 10 to 15 minutes.

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