Peel and slice 12 pears and sprinkle the pieces with ¼ glass sugar, a little cinnamon, and 3–4 ground cloves. Add ¼ glass water and ½ glass wine and place the mixture in a covered saucepan over a high fire. When the sauce boils away, remove the pears from the fire and cool. Beat 6 egg yolks until white with ¼ glass sugar. In another bowl beat 1 spoon butter until white with a little lemon zest and ¼ lb roll soaked in milk and squeezed out. Add the eggs and sugar and fold in 6 beaten egg whites. Pour half of the batter into a mold, add the prepared pears, top with the rest of the batter, and bake.