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1
Melt butter in heavy large skillet over high heat.
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2
Add pears; saute 1 minute.
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3
Add both sugars and wine and stir until sugar dissolves.
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4
Scrape out seeds from vanilla bean and add to skillet; add bean.
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5
Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes.
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6
Remove from heat.
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7
Cool.
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8
Discard vanilla bean.
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9
(Can be made 1 day ahead.
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10
Cover; chill.)
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11
Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well.
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12
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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13
Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140F for 3 minutes, about 7 minutes total.
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14
Remove bowl from over water; place bowl in larger bowl of ice water.
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15
Whisk occasionally until mixture is cool, about 3 minutes.
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16
Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form.
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17
Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions.
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18
Chill until cold.
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19
(Can be prepared 1 day ahead.
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20
Cover and keep refrigerated.)
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21
Divide pears among 6 dessert glasses.
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22
Spoon zabaglione over each.
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23
Dust with powdered sugar and serve.
