ZABAGLIONE SAUCE: Place the egg yolks and sugar in the top half of a double boiler over boiling water, whisking until well blended. Slowly pour in the Tawny Port, continuing to whisk until the mixture has a mousse-like consistency. Add juice from half the lemon and a 1/4 teaspoon of the lemon rind.
To Plate: Pour the hot caramel sauce over the upright pears and scatter the browned almonds on top of the caramel. Pour the Zabaglione Sauce around the pears and garnish with a sprig of mint on each pear.