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Place sugar to caramelize mold in a small saucepan with ½ cup water and bring to a boil over low heat, stirring until sugar is dissolved. Once sugar is dissolved, stop stirring, raise heat and bring to a boil. Cook until sugar turns a light caramel color. Remove saucepan from heat and dip the bottom of it into cold water to stop the cooking. Pour caramel into a square or rectangular mold and tilt the mold so caramel coats bottom and sides. This must be done quickly before caramel sets. Cool.
Pears:
Place pears in a saucepan, add wine, water and sugar. Bring to a boil and cook until pears are soft. Remove from heat. Drain pears and reserve syrup.
Place pears on a horizontal surface with cut sides down. Cut slices along the length of the pear leaving the stalk part intact. Press down with the hand to fan them out. Transfer pears, carefully, with a metal spatula and arrange on the bottom of caramelized mold.
Cake:
Beat eggs until light lemon colored. Gradually add sugar, butter and salt. Add flour and baking powder and combine thoroughly. Pour batter over pears.
Bake in preheated moderate oven 350°F (180°C) for 40 minutes or until cooked. Remove from oven. Cool on rack.
Unmold onto a serving dish.
Serve and pour pear syrup over each serving.
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