Platina Di Pera Romana

  8    Bosq pears 
  3 tb Clover honey
3/4    Bottle Blanc de Blanc 
1/4 ts Cumin
1/8 ts Lovage or celery seed
1/8 ts Salt
  2 tb Clover honey
  1 pt Heavy cream
  3    Eggs; separated

Peel pears, leaving stems on. Poach slowly in wine, 3 tb 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,
2 tb  honey, salt, and egg yolks. Stir over heat until liquid forms a
sauce.  

Pour the sauce over the pears and serve.