Grilled and barbecued autumn fruit with honey sabayon and thyme

1 quince, medium sized

1 apple, such as Braeburn, Cox's or Ruben

1 pear, such as Packham, Comice or Anjou

2 plums, such as Victoria, halved and stoned

1/2 lemon

150ml of honey

4 egg yolks

5 sprigs of thyme

1/4 bunch of thyme, leaves picked and stalks reserved

2 tbsp of water

50ml of Marsala wine