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.