Poaching the pears

1.  Place a saucepan over a low heat and add the dessert wine, as well as the Zùsto and the juice of the limes.
2. Wash the oranges and grate the peel so you get a zest. Add these to the bubbling mixture.
3. Now squeeze the oranges into the mixture and for the spices, add cloves, cinnamon stick and star anise.
4. Cut the vanilla pod lengthwise into 2 and scoop out the seeds. Now add the seeds and the pods to the mixture.
5. Cut off the ends from the pears.  Using an apple corer, now remove the core from the pears. Now peel the pears very carefully with a peeler.
6. When the mixture boils, reduce the heat so that it stays at just below boiling.
7. Now place your pears in the broth. Make sure the pears stay under the liquid.  Allow them to poach for about an hour (prick them occasionally to see if they are done).

Champagne sabayon

1. Whisk the egg yolks in a bain-marie along with the champagne. Continue to whisk in a figure of 8 motion until everything is frothy and thickened. 

Now serve the Sabayon in a deep plate. Dress the pear on the plate and sprinkle the almond flakes on top.

Enjoy!