Ingredients

8 firm Anjou pears, peeled and left whole
1 750-ml bottle port wine
1-2 ounces brown sugar
Pinch ground cinnamon or one cinnamon stick

Method

Place peeled pears in a tall saucepot; add wine, brown sugar and cinnamon. Bring to a boil. Let simmer for 20 minutes or until tender. Remove pears with a skimmer and transfer to a plate to cool. Over low heat, reduce poaching liquid by half. Slice cooled pears in half lengthwise. Let poaching liquid cool down before making the dessert sauce.

Port Wine Zabaglione

Ingredients

8 egg yolks
1 cup whipping cream
1 cup granulated sugar
1 cup chilled port wine poaching liquid

Method

Combine egg yolks and sugar in a double boiler or in a mixing bowl over a saucepot with 1 inch of simmering water in it. Whisk over very medium heat with a balloon whisk. Add 1 cup of poaching liquid. Continue to beat the mixture until doubled in volume and light and fluffy.

Remove from heat. In a separate, chilled bowl beat the whipping cream to a soft peak. Do not overbeat, or it will become dry and grainy. Fold into the cooling zabaglione mixture. Place pear halves on a plate and spoon zabaglione over top. Drizzle leftover port wine reduction over the pears and sauce. Serve immediately.