Platina di Pera Romana

8 ea Bosq pears
3 T clover honey
3/4 bottle Blanc de Blanc
1/4 t cumin
1/8 t lovage or celery seed
1/8 t salt
2 T clover honey
1 pt heavy cream
3 ea eggs, separated
Peel pears, leaving stems on. Poach slowly in wine, 3T honey and
spices, basting often. Prick with a fork when soft. Remove and
arrange on serving dish.

Reduce juices to 1 cup or less and place in double boiler. Add cream,
2T honey, salt and egg yolks. Stir over heat until liquid forms a
sauce.

Pour the sauce over the pears and serve.