Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.
Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
Serve warm over poached pears in small bowls or decorative glasses.Poached Pears:
1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.)
1 vanilla bean, split
Cut a small "x" on the bottom of each pear. Bring a saucepan of water to a boil and set up a large bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to loosen skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve and remove the pits.
Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.
Remove the pears from the poaching liquid and chill. Top with the sabayon.
Yield: 6 servings
Recipe courtesy Emeril Lagasse, 2003