Warm Caramelized Pears with Clove Zabaglione

Ingredients

• 0.3 teaspoon allspice 
• 2 pounds bosc pears cored halved
• 1 tablespoon butter 
• 1 teaspoon butter 
• 4 large egg yolks 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.1 teaspoon ground nutmeg 
• 3 tablespoons honey 
• 2 pieces lemon rind ( 1 x 3-inches long)
• 0.5 cup plum brandy 
• 6 tablespoons plum brandy 
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon sugar 
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat an oven to 35
2. Combine first 5 ingredients in a small bowl; set aside.
3. Combine 1/2 cup Marsala, honey, 1 tablespoon butter, rind, and 1 teaspoon spice mixture in a small saucepan.
4. Heat over medium heat until butter is melted.
5. Place pear halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray.
6. Pour Marsala mixture over pears.
7. Bake at 350 for 30 minutes or until pears are tender, basting occasionally.
8. Remove from oven; keep warm.
9. Combine 6 tablespoons Marsala, 1/4 cup sugar, water, salt, and egg yolks in a medium, heavy saucepan, stirring with a whisk. Cook over low heat, whisking constantly, until mixture is thick (about 5 minutes). Stir in remaining spice mixture and 1 teaspoon butter until blended.
10. Place 1 pear half in each individual bowl. Spoon 1/4 cup sauce over each pear half.
11. Garnish with lemon zest and nutmeg, if desired.
12. Serve immediately.