Peel the pears and core them with a melon bailer. Cut the pears in half lengthwise and put in a nonreactive saucepan with the wine, port, sugar, orange peel, rosemary, and salt. Simmer for 30 minutes, or until the pears are tender. With a slotted spoon, transfer the pears to a bowl. Strain the poaching liquid over them. Let stand overnight.
Put the pears aside. Boil the liquid until reduced by half. Pour back over the pears. Let cool again, then serve with the orange sabayon.
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