PEARS: Peel the pears, leaving them whole and the stalk attached. Place pears in a shallow pan with water, lemon juice, vanilla and sugar. Cook until soft but not collapsing, approximately 20 minutes. Place each pear, upright, in a small compote container made of glass.
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.
CARAMEL SAUCE: Pour sugar into saucepan and add one tablespoon of water. Bring the mixture to a boil until it caramelizes. In a frying pan brown the almonds, quickly, being careful not to burn them.
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.
Timing: Prepare the pears then the Zabaglione sauce followed by the caramel sauce.