Warm pear, cinnamon and almond zabaglione

Method

1. Put the hot water and caster sugar into a saucepan over medium heat and stir so that the sugar dissolves. Add the cardamom pods, star anise and cinnamon stick. Leave to heat for 4 minutes so that the flavours infuse.

2. Once infused, add the pear and the reserved pear skin to the pan and simmer for 2 minutes.

3. After 2 minutes remove the pan from the heat and leave to cool.

4. Meanwhile whisk the 2 eggs and 1 yolk with the golden caster sugar in a bowl. Once combined add the Amaretto.

5. Place the bowl over a pan of simmering water and whisk constantly until thick and fluffy, about 3-4 minutes.

6. Place the cooled pear pieces into a serving glass and then spoon the egg mixture over the top.

7. Glaze the top with a blow torch and sprinkle the crushed Amaretti biscuits over the top.