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Platina di Pera Romana

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    Ingredients Jump to Instructions ↓

    1. 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,

    2. 2T honey, salt and egg yolks. Stir over heat until liquid forms a

    3. sauce. Pour the sauce over the pears and serve.

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