6 halves canned or cooked fresh pears

SAUCE:

3 egg yolks
3 tbsp. sugar
1/2 c. Marsala wine

Heat pears in own syrup. Drain. Beat egg yolks, adding sugar gradually until mixture is thick and light. Add wine and mix well. Pour mixture into saucepan and heat quickly, whipping constantly until fluffy and thick. Remove from heat at once and pour the Zabaglione sauce over the drained pears. Serve hot or cold in sherbet glasses.

ZABAGLIONE FOR PANDANISE:

Same ingredients as above

Separate egg yolks from whites, and use 1/2 egg shell of wine for each egg yolk. Add sugar. Beat well. Cook over very low heat, stirring constantly to prevent curdling. Stir until a thick sauce is formed. Serve hot with Italian Pandanise chunks. It is served as a dessert or sweet in glasses or cups.