In a large skillet, heat the honey and butter over high heat until the mixture begins to caramelize.
Add the pears and cook for about 4 minutes per side. Reduce the heat if the fruit is browning too quickly. Cook until pears are golden brown. Set aside.
In the top part of a double boiler, off the heat, combine the egg yolks, maple syrup and whiskey. Place over simmering water and whisk without stopping for 8 to 10 minutes, until the sauce is thick and creamy.
Arrange the pears in 6 martini glasses and top with the sabayon. Serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.