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Timing: Prepare the pears then the Zabaglione sauce followed by the caramel sauce.
Yield: 4 servings

Ingredients:

4 pears
3 1/2 cups water
1 Tbs. fresh lemon juice
1 drop vanilla essence
3/4 cups sugar

Directions:

1. Peel the pears, leaving them whole and the stalk attached.
   
2. Place pears in a shallow pan with water, lemon juice, vanilla and sugar.
   
3. Cook until soft but not collapsing, approximately 20 minutes.
   
4. Place each pear, upright, in a small compote container made of glass.

Zabaglione Sauce

Ingredients:

6 egg yolks
1/2 cup sugar
1 1/2 cups Tawny Port (10 or 20 years old)
1 lemon, halved and juiced
Lemon rind

Directions:

1. Place the egg yolks and sugar in the top half of a double boiler over boiling water, whisking until well blended.
   
2. Slowly pour in the Tawny Port, continuing to whisk until the mixture has a mousse-like consistency.
   
3. Add juice from half the lemon and a 1/4 teaspoon of the lemon rind.

Caramel Sauce

Ingredients:

1/4 cup sugar
1/4 cup sliced almonds
4 sprigs mint

Directions:

Pour sugar into saucepan and add one tablespoon of water. Bring the mixture to a boil until it caramelizes. In a frying pan brown the almonds, quickly, being careful not to burn them.

To Plate: Pour the hot caramel sauce over the upright pears and scatter the browned almonds on top of the caramel. Pour the Zabaglione Sauce around the pears and garnish with a sprig of mint on each pear.

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