Sounds like it's right on track to me, no need to "salvage" anything. From your description all you need to do is rack & wait till it clears, then bottle.
If you feel the need to backsweeten, there are a few things you can do. Backsweeten with a nonfermentable sweetener like stevia. This will allow you to prime & carb with no issues. You can also sulfite & sorbate, then backsweeten with a fermentable sugar like you would with a wine, but this limits you to bottling still.
You could also backsweeten, bottle & allow to carb, then pasturize; this runs the risk of exploding bottles from 2 different directions: 1 from too high a heat during pastuerization, 2 from the heat not high enough & live yeast overcarbing in the bottle & excess pressure causing the bottle to explode.
That being said, there are several people who have had no problems with stovetop pastuerization, in fact, there is a whole thread about how to do it here:
Then again you could always just wait till it's clear, bottle & let it age for a year.
There are a few options, it's your choice.