I apologize in advance but I’m currently having a bit of a moment with pears. Let me live. In only a moment’s time I’ll be forced to have a moment with stuffing and turkey and then it’ll be Valentine’s Day. Can you tell I’m grumpy about the year going so quickly? The holidays always half excite me and then half stress me out. It’s the impending end of the year that always wrecks my nerves. It’s the sound of a bazookas and that sad-ass New Year’s song that always plays. It has a blue tone to it that’s supposed to signal a new beginning. For me it’s just like omg what this year is over how??!?! where did it go?!?! So, for now I’m just gonna eat a (seemingly) fancy dessert that I’m sure I’m pronouncing incorrectly. I made this dessert on a whim a few weeks ago while I was on vacation and it was surprisingly simple. The sweet vermouth, along with the spices like cinnamon and star anise impart a really nice warm flavor to the poached pears. And the sabayon is much fancier sounding that it actually is–it’s basically just whipped, gently cooked egg yolks, flavored with …

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