This week's #SundaySupper event is perfect for the holidays - we're sharing libational creations, using an alcoholic beverage or flavoring as an ingredient. I decided to feature one of my favorite winter treats: baked pears. Espuma is similar to Italian zabaglione, or French sabayon - egg yolks and sugar whisked to a luscious froth over simmering water. You can make this in a matter of moments. And, served warm, spiked with tequila, this is almost magical! The secret to a foamy espuma: whisk continuously. Do not stop. Ingredients serves 2 2 pears (I like Bosc pears for their shape) 1/4 C water 2 T honey 4 egg yolks 1/4 C organic granulated sugar juice from 1 organic lemon 1/4 C tequila (I used Buddha's Hand-Infused Tequila ) shortbread cookies, crumbled, for serving Procedure Preheat oven to 350 degrees F. Peel the pears and place them in a rimmed baking dish. Whisk the honey into the water and pour it over the pears. Cover with f...