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.