Pears Poached In White Wine with Sabayon Sauce

• 1 large egg
• 2 large eggs yolks
• 1/4 cup fruit poaching liquid
• 1 teaspoon vanilla
• 1/4 cup white vermouth
• 1/4 cup sugar, to 1/3 cup, depending on sweetness of liquid added

Method:

Pears:

1. Peel, halve and core pears, dropping them into the lemon water as you go, to prevent discoloration.
2. Meanwhile, simmer wine with lemon zest and juice, sugar, cinnamon, star anise and peppercorns for 5 minutes.
3. Drop in the pears (adding only so many that the cooking liquid covers them, or add more wine plus 6 tablespoons sugar per cup).
4. Maintain liquid at just below the simmer for 8 to 10 minutes, just until pears are tender when pierced with a knife.
5. Let them cool in the syrup for at least 20 minutes.
6. Reserve the pears and enough poaching liquid for the sabayon.
7. Reduce the remaining poaching liquid to a syrup and glaze the pears.

Sabayon:

1. Whisk all Sabayon Sauce ingredients together in a stainless or enameled saucepan.
2. When well blended, whisk over a simmering water bath until mixture is thick, foamy and warm to your finger.
3. Do not bring too near to simmer or the eggs will scramble, but you must have enough heat to do the job – a wisp of steam rising over the surface usually indicates the sauce is done – after 2 to 4 minutes of whisking.
4. Serve within 20 to 30 minutes.