3/4 cup sugar
Juice of 1/2 lemon
2 pears, peeled, seeded, and quartered
2 packages gelatin powder, soaked in 1/2 cup cold water
9 ounces white chocolate
6 egg yolks
3 ounces dark rum
1 cup heavy cream
4 egg whites
Pinch cream of tartar
Bring sugar, juice, and 1/4 cup water to boil. Add pears; boil until very soft. While hot, purée, and chill. In bowl, whisk cream to soft peaks; chill. In hot double boiler, whisk yolks and rum to consistency of light hollandaise; combine with purée. Fold in whipped cream. Whisk whites with cream of tartar to soft peaks; fold in. Chill.
A Grand Finale originally featured in Domain, September/October 1989.
