phw (07/09/82)
Platina di Pera Romana: Beg, borrow, or steal: 8 Bosq pears 3 Tablespoons clover honey 3/4 bottle Blanc de Blancs 1/4 teaspoon cumin 1/8 teaspoon lovage or celery seed 1/8 teaspoon salt 2 tablespoons honey (clover again) 1 pint heavy cream 3 eggs (separated) Peel the pears, leaving the stems on. Poach them SLOWLY in the wine, clover honey, and spices, basting often and pricking with a fork when soft. Take them out and arrange in a dish. Reduce the juices in the pan to one cup or less and put them into a double boiler. Mix with the cream and the second batch of honey; add the salt and the egg yolks. Stir on heat until the liquid forms a sauce. Pour the sauce over the pears. NOTE: This dish is VERY, VERY RICH, but worth every calorie. Pat Wood ...!mhtsa!mhuxv!whuxa!phw