Serves 4

 Pears

4 pears (preferably brown-skinned)
2 whole star anise
â…“ cup brown sugar
Dobs of butter 

Cut pears into quarters (unpeeled) and core. Place in a baking dish and break up cinnamon stick over pears. Add the star anise, sprinkle with brown sugar and dobs of butter. Cover with foil and bake in moderate oven until cooked and caramelised, about 30 minutes. Set aside in a warm place.

 

Sabayon

5 egg yolks
75g castor sugar
½ cup white wine
½ cup Poire William Liqueur

In a stainless-steel bowl, beat the egg yolks with the sugar until pale and thick. Add the wine and liqueur and stir to combine. Place the bowl over a pot of boiling water, not allowing the bowl to touch the water. Whisk the mixture until sauce is thick and hot. Be careful not to overcook the sabayon or it will resemble scrambled eggs! Pour sabayon on plates and place pear pieces on top. Serve immediately.