6 med. firm ripe pears
1/4 c. dry marsala
3/4 c. water
3 tbsp. sugar
2 egg yolks
1/2 c. dry marsala
3 tbsp. sugar
1/2 tsp. almond extract
1 c. heavy cream

Peel and halve the pears and remove the stems and seeds. Place in a pan with 1/4 cup marsala, water and 3 tablespoons sugar. Bring to a boil and poach the pears for 5 to 6 minutes. Cool and refrigerate.

In a double boiler whisk egg yolks and 2 tablespoons of the sugar over hot water. Gradually add the marsala, whisking constantly, until the mixture begins to thicken. Chill.

Before serving, whip the cream with the remaining 1 tablespoon sugar and add the almond extract. Fold the whipped cream into the egg yolk mixture. Pour over the pears and serve.

Serves 6.