I started with a couple of nice bosc pears and cortland apples, along with 3 stalks of rhubarb (about a half pound or so), and 1 Madagascar vanilla bean. I know that rhubarb is technically a vegetable, but you can technically kiss my fat ass.
Cut the pears and apples into pieces, obviously avoiding the core. The rhubarb should be split down the middle and cut into five or six inch long sticks. 
You're supposed to split the vanilla bean, scrape out the insides, and toss the insides and the rest of the bean in, but my bean was like 3 years old and all dried out, do I just broke it into pieces. Throw that along with about 3/4 cup of sugar and 1/2 stick of melted unsalted butter together in your baking dish.
Toss this into the oven, which has been preheated to 350 degrees for 25-45 minutes, or until everything is nice and tender. You'll notice that the fruit juices, sugar, butter, and vanilla have combined to make a delicious sauce.
Next comes the sabayon sauce. The original recipe called for grand marnier, but I only have cheap triple sec at the house. So I used some of this goodness instead:
The sabayon sauce, while it has a fancy name, is actually pretty easy to make. We only need 4 egg yolks, 1/2 cup sugar, 1/3 cup amaretto, and a couple tablespoons of water. 
You'll notice that the sugar is in a stainless steel bowl. There is good reason for this - we need to cook this sauce over a low, gentle heat, or we'll end up with sweet scrambled eggs. Place your metal bowl over a saucepan of simmering water. Commence whisking like crazy for the next 5-10 minutes.
If you didn't fuck anything up, your sugary, alcohol-laden egg yolks will have magically transformed into a delicious sabayon.
Spoon some of your fruit (with the vanilla sauce) into a bowl, and top with your sabayon.
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