To a large saucepan, combine the vermouth, water and sugar. Heat over medium until the sugar dissolves and a light boil has started. Add the cinnamon stick, star anise, pinch of salt and pear halves. Turn the heat down to a simmer and then cover the pot; cook for 20-30 minutes, until the pears are tender when poked with the tines of a fork. Remove from the heat and prepare the sabayon. Alternatively, you can make the poached pears the day ahead and store the pears in their syrup, covered, in the refrigerator.

In a large, stain-less steel or glass bowl, combine the lemon juice, wine and sugar. Add the pepper and the egg yolks and begin whisking with a hand-whisk or a hand-mixer. I used the latter.

Bring a saucepan of water to a light boil and place the bowl atop, being sure the bottom of the bowl doesn't touch the water. Continue whisking vigorously, about 3-5 minutes, until the mixture is thick and frothy.

To assemble, place a poached pear half in a small bowl or glass, top with sabayon and chopped walnuts.