Poached Pears in White Wine and Sabayon Sauce

Ingredients

• 8 to 10 firm, ripe, unblemished fresh Bartlett pears
• 2 quarts water and 4 tablespoons lemon juice in a bowl
• 1 quart fine strong dry white wine or 3 cups dry white vermouth and 1 cup water
• Zest (colored part of peel only) and juice of 2 lemons
• 1 1/2 cups sugar
• 2 sticks or 1 teaspoon cinnamon
• Sabayon Sauce

Directions

Peel, halve and core pears, dropping them into the lemon water as you go, to prevent discoloration. Meanwhile, simmer wine with lemon zest and juice, sugar and cinnamon for 5 minutes.

Drop in the pears (adding only so many that the cooking liquid covers them, or add more wine plus 6 tablespoons sugar per cup). Maintain liquid at just below the simmer for 8 to 10 minutes, just until pears are tender when pierced with a knife.

Let them cool in the syrup for at least 20 minutes. Serve warm or cold; store in a covered bowl, in the syrup, under refrigeration.

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