Bring 1/4 l water, 1/4 l wine, 75 g sugar and 2 tablespoons lemon juice to the boil in a pot. Wash and peel the pears without removing the stalks. Put the pears into the stock and steam covered for 15-20 minutes. Remove the pears with a skimmer, drain well and let cool down
Put 1/4 l wine, 50 g sugar, eggs, starch, cinnamon, 2 tbsp lemon juice and zest in a pot. Mix with the whisk of the hand mixer. Let rise briefly over medium heat while continuing to whisk until the sauce thickens. Let it cool down
Arrange the pears on the cinnamon sabayon. Sprinkle pistachios over the sauce. Decorate with chocolate leaves and lemon balm if desired