To serve, place 2 roll ups on each plate, pour sauce over, spoon onions over and decorate with sprigs of thyme. What was not used in the cooking was consumed with the meal - a perfect accompaniment with the flavours matching superbly. Cut one pear in half and remove the core. Cut a piece off the outside of the pear so it will sit in flat in a dish with the cavity to the top. Prick the cavity side of the pears with a fork.
Place pears into a small backing dish and filled the cavity where the core was, with marsala wine.
With the other pear, cut into tick julienne-like strips, dip into beaten egg white and then into icing sugar. Melt butter in frying pan and fry each strip. This is quite laborious work and if the pieces are too thin, they will break up, but they end up being quite caramelised and delicious. To serve, place pear cavity side up in a dessert plate. Fill cavity with whipped cream.