I like classic zabaglione made with Marsala fortified wine, but in this variation I've used Olorosso sherry. It's warm tones make it an ideal partner for mellow-flavoured honey. Beurre Bosc pears are my first choice but you could use other seasonal fruit such as peaches, nectarines or plums.

Ingredients

Pears

• 50 grams butter
• ½ cup sheer or mellow honey
• 2 cinnamon sticks
• 4 pears, quartered

Zabalione

• 5 egg yolks
• ¼ cup mellow honey
• ½ cup Olorosso sherry or Marsala wine

Method

1. In a saucepan warm together the butter, honey and cinnamon sticks. Transfer to a baking dish and add the pears. The dish should be large enough to lie the pears in a single layer. Cover.
2. Bake at 180ºC for 35-45 minutes, turning the pears until tender. If you like, the pears can be cooked in advance and reheated just before serving.
3. To make the zabaglione, place the yolks and honey in a large, heatproof bowl and beat together with a hand-held beater until light and fluffy. Gradually beat in the sherry - the mixture will thin.
4. Place bowl over a pan of simmering water and continue beating, scraping the sides regularly, until the mixture is thick, creamy and forms soft peaks. Keep water at a low simmer or the mixture will cook at the edges.
5. Once the mixture is very thick and fluffy, pour it over the warm honey-roasted pears and serve immediately.