Method:
1 Combine red wine, star anise, cinnamon stick, cardamom pods and ¼ cup caster sugar in a saucepan over medium heat and bring to a simmer, add two pear halves and poach for 10-12 minutes or until just tender.
2 Combine white wine, lemon rind and ¼ cup caster sugar in a saucepan over medium heat and bring to a simmer, add two pear halves and poach for 10-12 minutes or until just tender.
3 For the sabayon, whisk egg yolk and sugar in a heat-proof bowl, place bowl over a saucepan of simmering water and whisk continuously, gradually adding wine, whisk for 6-8 minutes or until thick and pale.
4 Arrange the pears on a plate using the red and white to create the ‘ying yang’ pattern, spoon over the sabayon and serve with mint.