Boil red wine, cassis syrup, sugar, ginger and water together. Place pears in syrup, cover and cook until soft, about 30 minutes. Lift out pears, boil liquid until syrupy by half, then add pears repeatedly.
For sabayon, mix all ingredients well in chrome steel bowl over water bath without baking dish touching water. Heat the water. Whisk contents of bowl until frothy.
Arrange pears on plates, pour syrup around them, pour zabaglione over them and serve on the spot.
Our tip: Use high-quality red wine for a particularly fine taste!
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