Poached Pears with Champagne Sabayon

Choose, preferably, six beurre bosc pears. Other varieties however can be used. As you peel the pears, place them in cold water to which a little lemon juice has been added, to prevent the flesh from discolouring.

Bring 1.5 litres of water to the boil, and 250 g sugar, a little cinnamon and six cloves. Place the pears in the simmering syrup. Poach them slowly until they are tender (one to three hours depending on ripeness). Do not boil them. Allow the pears to cool in the syrup.