Preheat the oven to 375°. Butter two 1-cup ramekins and dust them lightly with sugar. In a medium stainless-steel saucepan, combine the white wine, water and sugar and bring to a boil; stir to dissolve the sugar. Add the pears and simmer over low heat until very tender, about 7 minutes. Transfer the pears to a food processor and puree until smooth. Boil the pear cooking liquid over high heat until it is reduced to 1/3 cup, about 20 minutes. Let the pear syrup cool completely.