- 2 cups water
- 1/2 cup honey
- 1/2 vanilla bean, split lengthwise
- 2 firm but ripe Bosc or Bartlett pears, peeled, halved and cored
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala or other sweet wine
In a medium saucepan, bring the water, honey, seeds from the vanilla bean and vanilla bean to a boil until the honey dissolves. Add the pear halves, cover, reduce the heat and simmer until the pears are tender when pierced with a sharp knife, about 12 to 15 minutes.
Transfer the pears with a slotted spoon to a plate, allow to cool, then carefully slice into fans on individual dessert plates.
In the top of a double boiler or in a stainless steel bowl, whisk the eggs and sugar over simmering water. When the mixture begins to thicken and become frothy, gradually add the wine and whisk constantly until soft peaks begin to form, about 5 to 8 minutes.
Remove the zabaglione from the heat and serve immediately over the poached pear slices.