6 c. dry white wine
2 1/4 c. granulated sugar
1 1/2 tsp. vanilla extract
10 lg. ripe pears
10 tbsp. lemon juice
2 (10 oz.) boxes frozen raspberries, thawed and drained
Confectioners' sugar to taste
3 tsp. Aurum or Grand Marnier
3 c. chilled Zabaione
1 1/2 c. crushed walnuts or almonds

Prepare a syrup by bringing the white wine, granulated sugar, and vanilla extract to a boil, stirring until the sugar is thoroughly dissolved and wine is partially evaporated. Remove cores and seeds of pears. With a small spoon and working from the large or bottom end of the pears, remove some of the pulp of the pear, leaving only a shell of pear 1/4 inch thick. Carefully peel the pear shells and brush them inside and out with lemon juice.

Chop 1 2/3 cups of the pear pulp and mix together with 3 1/3 teaspoons lemon juice. Plunge pears into hot syrup and turn carefully for about 2 minutes or until they are coated thoroughly. Remove pears; drain and refrigerate until completely chilled.

Mix together chopped pear pulp and raspberries. Sprinkle with remaining syrup. Sweeten further with confectioners' sugar, if desired. Stir in the Aurum or Grand Marnier; chill. Stuff pear shells with raspberry mixture and place each pear upright in an individual crystal dessert bowl or champagne glass. Pour chilled Zabaione Sauce over pears to coat them. Decorate each pear with a spoonful or more of crushed nuts. Chill until serving time.

ZABAIONE (Marsala Custard) :
9 egg yolks
4 1/2 tbsp. granulated sugar
1/8 tsp. cinnamon
1/4 tsp. vanilla
1 1/4 c. dry Marsala wine

In the top of a double boiler, beat together the egg yolks, sugar, cinnamon, and vanilla with a wire whisk or rotary beater. Beat for at least 2-3 minutes from the moment the water starts to simmer or until mixture is frothy, fluffy, and pale yellow. Add Marsala bit by bit beating continually. Do not let it come to a boil. Spoon sauce over pears.