Pour water, wine and sugar into saucepan and stir until the sugar is dissolved.

Peel pears carefully, leaving stem attached (squeeze lemon over each pear as you finish peeling it to prevent it from browning).

Cut the bottom of each pear flat so it will present standing up later.

Place pears in liquid in saucepan along with the cinnamon (you may need to add more liquid depending on the shape of your pot, or float something like an empty mixing bowl on top of the pears to keep them submerged).

Place the saucepan on high heat and bring it to the boil and reduce the heat to simmer for 15 minutes, gently turning pears occasionally.

Remove the pears from the poaching liquid and transfer to the fridge.

Meanwhile add a few more tablespoons of sugar to the liquid and place it on med-high heat and reduce it by 3/4’s, so it is slightly syrupy when chilled.

Portion the syrup amongst 4 bowls and set a pear in each then proceed on with the sabayon prep.

Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer

Place the egg yolks in a large mixing bowl and add the sugar.

Whisk until the yolks and sugar are thick.

Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.

Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.

Pour a little on each pear and serve immediately.