Rödvinkokta päron med getostsabayon, pumpernickel och pinjenötter

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1. 1
   In a small saucepan, arrange the pear halves so they fit snuggly. Add the wine, honey, and salt, topping it up with as much wine as needed to just cover. Cut a piece of parchment paper or butter paper into a cartouche, then press the cartouche over the pears to help keep them beneath the level of the liquid. Place the saucepan over high heat to bring the liquid to a simmer, then lower the heat to low to gently poach the pears until they are tender, about 12 minutes.
2. 2
   Remove from the heat and let cool in the liquid.
3. 3
   In a large bowl, toss the bread with a big glug of olive oil and a pinch of salt, then toast in a large frying pan over medium heat or in a moderate oven to make croutons.
4. 4
   In a small bowl, combine the rosemary, pine nuts, a pinch of salt, and glug of olive oil, then set aside.
5. 5
   In a medium saucepan, bring 2 inches of water to a boil. Place a metal bowl over the water, not touching it, and warm the sabayon in the bowl.
6. 6
   Lift the pears from the poaching liquid and cut into thick slices.
7. 7
   In a large bowl, dress the spinach with a glug of olive oil, a pinch of salt, and a grind of black pepper.
8. 8
   To serve, spoon the sabayon evenly into the center of each plate followed by a handful of the spinach. Top with the croutons and slices of pear, then garnish with the rosemary pine nuts. Alternatively, leave the pears in complete halves and rest cut-side up on a bed of spinach and croutons, spoon the sabayon in the center of each pear, and garnish with the rosemary pine nuts.