Recipe of Platina di Pera Romana - Food Recipes

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.