Ingredients

• 8 large egg yolks
• 1/4 cup sugar
• 2 Tbs. honey
• 1 Tbs. Dijon mustard
• 1/2 cup Marsala wine
• pinch of salt
• 1 Tbs. turbinado sugar for garnish
• thyme sprigs for garnish
• 3 Bosc pears, cored and quartered
• 1 Tbs. fresh thyme leaves
• 2 Tbs. olive oil
• salt and pepper

Instructions

1. SABAYONE: Set up a saucepan with 2 inches water over medium-low heat so the water steadily simmers. Set up a large ice bath. In a stainless steel bowl that can fit over saucepan, whisk together egg yolks and sugar and whisk in remaining ingredients. Set bowl over double boiler and whisk constantly until light and frothy and doubled in size, about 6 minutes. Do not let bowl touch simmering water. If egg mixture gets too hot it will scramble the eggs and you'll have to start over, so move the bowl back and forth from the heat and use ice bath if necessary. Serve sabayone warm over roasted pears for a sweet and savory dessert.
2. PEARS: Preheat oven to 375 degrees F. Toss pears with thyme, oil and a little tiny bit of salt and pepper in a mixing bowl. Pour them out onto a sheet pan and roast until tender, about 40 minutes.