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1
In a saucepan just large enough to hold pears upright in one layer simmer water, wine, sugar, cinnamon stick, cloves, and chili 10 minutes to blend flavors.
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2
Peel pears, leaving stems intact, and cut a thin slice from bottom of each so pears will stand upright.
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3
Add pears to poaching liquid and simmer until tender when pierced with a sharp knife, 10 to 12 minutes.
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4
Transfer pears to a plate and cool completely.
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5
Core pears from bottom, leaving stem ends intact, and pat dry.
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6
Preheat oven to 400F.
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7
On a work surface brush a phyllo sheet with some melted butter and top with 2 more layers phyllo and butter in same manner.
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8
Put a pear in center of phyllo and gather phyllo up around top of pear, allowing excess to fold back and leaving stem exposed.
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9
Trim excess phyllo to about 3 inches if necessary and brush outside of phyllo with more butter.
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10
Make more wrapped pears with remaining pears, phyllo, and butter in same manner.
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11
On a baking sheet bake pears 20 minutes, or until phyllo is golden, and cool slightly.
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12
Pears in phyllo may be made 4 hours ahead and kept at room temperature.
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13
In a metal bowl whisk together sugar, yolks, and Madeira until combined.
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14
Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path.
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15
(An instant-read thermometer should register 140F.
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16
for 3 minutes to ensure eggs are safely cooked.)
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17
Divide zabaglione and pears among 4 dessert plates and garnish with dried fruit.
