1. Place sugar and water in saucepan and stir over medium heat until the sugar has melted. Peel the pears and cook in the syrup until tender. Gently remove with a slotted spoon and trim the ends to ensure they will sit upright.

2. Pre-heat oven to 200deg.C. Place the pears on a baking sheet and brush with the melted butter. Sprinkle liberally with the brown sugar and bake in the oven until the pears have caramelised and are golden brown.

3. To serve, place a small amount of the sabayon on the place and then place a pear in the centre. Spoon some more sabayon over one side of the pear.

Sabayon:

1. Beat together the egg yolks and the sugar until the mixture is thick and pale in colour. Add the wine and liqueur and beat to combine. Place bowl over a saucepan of simmering water, making sure that the water is not in contact with the bowl. Continue beating the egg mixture until the sauce has thickened and is hot - do not overcook or the sauce will resemble scramble eggs.

Per serving: 847 Calories (kcal); 59g Total Fat; (72% calories from fat); 20g Protein; 30g Carbohydrate; 1551mg Cholesterol; 336mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;

1 1/2 Other Carbohydrates