• Preheat the oven to 425°F.
• Peel and quarter the pears lengthwise, reserving the stems if possible.
• Combine the Vin Santo, olive oil, sugar, and ginger in a large bowl. Toss the quartered pears in the mixture.
• Transfer the coated pears to a half-sheet pan. Spread them out into an even layer. Roast them in the oven for 30-40 minutes until the pears are tender and lightly brown around the edges.
• Prepare the Vin Santo Zabaglione while the pears cool slightly.
• Divide the pears between 8 glasses. Spoon the Vin Santo Zabaglione over the pears. Garnish with toasted slivered almonds, anise, and a cookie, if desired.

Vin Santo Zabaglione

• Bring a several cups of water to boil in a saucepan set over high heat. Reduce the heat until the water simmers gently.
• Whisk together the egg yolks, sugar, and salt in a medium size stainless steel bowl that fits on top of the saucepan.
• Whisk in the Vin Santo.
• Position the bowl over the gently simmering water. Whisk the egg yolk mixture constantly until the mixture increases in volume and turns a light pale yellow, for from 6-10 minutes.
• Use immediately.