Remove the skin from the pears, core them and cut them roughly into cubes. Cut the vanilla pod in half lengthwise and squeeze out the pulp.
Place sugar (1) in a saucepan, caramelize lightly, then add wine, vanilla pulp, and pears and cook until leisurely soft. Season with a tiny bit of juice from a lemon, if desired.
Meanwhile, rinse the lemon well with hot water, dry it and grate a little zest. Put it aside for the souffle.
Then crush the pears (use as much of the cooking liquid as you want for the consistency of the sauce), strain and season the sauce with a little lemon juice – or with a little bit of Williams pear brandy… Leave the sauce to cool.
Preheat the oven to 200 °C (upper-lower heat).
In the meantime, mix the ricotta with the egg yolks. Add lemon zest to the ricotta mixture. Whip egg whites with a pinch of salt until stiff, gradually add sugar (2). Fold egg whites into ricotta mixture, mixing gently. Pour into buttered and sugared souffle molds.
In a shallow saucepan, bring water to a boil, place souffle molds in water bath and place in oven. Bake for about twenty to twenty-five minutes, until the souffles have risen nicely.
Whip the whipped cream until not too stiff (adding a tiny bit of sugar to sweeten if desired) and pour into a piping bag.
To serve with the pear sauce a
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