1. Heat 500 ml water, wine and sugar in a stainless steel pan and dissolve the sugar in it.
  2. Add the orange zest.
  3. Put the peeled pears upright in the sugar water.
  4. Lower the heat.
  5. Poach the pears at 85-90℃ for 20-30 min.
  6. Remove the pears from the pan and leave them to cool.
  7. Boil half of the syrup until it has the thickness of a sauce.


  1. Boil water in a stainless steel cooking pan.
  2. Whisk sugar, egg yolks, yuzu and syrup to a thick frothy light yellow mass with a mixer in a heat resistant bowl.
  3. Put the bowl on the pan and whisk until the mass is thick.
  4. At 80℃ the egg yolks are cooked.
  5. Remove the bowl from the fire and whisk a little more.

Serve directly with some syrup.

Garnish just before serving with the sabayon and pistachio nuts.