Instructions: In large saucepan, combine pear halves, wine, sugar, lemon peel, cinnamon, star anise and vanilla. Bring to a boil over high heat. Cook until sugar dissolves, about 3 to 4 minutes. Reduce heat to medium. Cook pears gently until fork-tender, 10 to 20 minutes, depending on firmness of pears. Using slotted spoon, remove pears and set on plate to cool.

Preheat broiler. When pears are cool enough to handle, cut each pear into a fan: Leaving the top intact, cut pear in 1/4-inch-thick slices. Place two fans at a time in an ovenproof dish. Set aside.

Make Sabayon Sauce: In medium metal bowl, combine egg yolks, sugar, brandies, vanilla and cinnamon. Whisk until very smooth. Set bowl over medium saucepan of simmering (not boiling) water and cook, whisking constantly, until mixture is very thick, 5 to 6 minutes. Remove bowl from water.

Spoon sauce over each pear fan. Place under broiler and cook until sabayon just turns brown, 3 to 4 minutes. Transfer to serving plates and garnish with fresh mint. Repeat with remaining pears and sauce. Serve warm or at room temperature.

This recipe yields 6 servings.

Comments: A sabayon sauce is the classic, irresistable Italian dessert sauce. This version is scented with pear brandy and cinnamon.

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