Sabayon with poached pear and Fourme d’Ambert

 Boil some red wine, sugar, and lemon juice, with aniseed, cinnamon and cloves.

 Poach a pear in its syrup.

 Make the sabayon. Heat an egg yolk, a dash of sugar, and a drop of dessert wine. Whisk until frothy. Add some whipped cream and a slice of Fourme d’Ambert.

 Serve the pear stuffed with Fourme d’Ambert, and creme fraiche. Cover with sabayon and bake in a hot oven.

Based on a recipe by Sandrine Follot and the Syndicat de la fourme d’Ambert.