300 ml water
4 pears, peeled but left whole
1 egg white
150 ml soured (dairy sour) cream
Put the lime rind and juice in a pan
with the sugar and water. Heat gently, stirring, until the sugar has
dissolved. Add the pears. Bring to the boil, reduce the heat and
simmer gently for about 10 minutes or until just cooked. Remove from
the pan with a draining spoon. Leave to cool, then chill. Boil the
syrup in the pan rapidly until syrupy and reduced by half. Cover and
leave until ready to serve. When ready to serve, reheat the syrup.
Whisk the egg white until stiff. Stir into the syrup, then blend in
the cream. Heat through. Transfer the cold pears to serving plates and
spoon the hot sauce over.