1. To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess. 2. Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes. 3. In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended. 4. Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan. 5. Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes. 6. Stir in the vanilla. 7. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. 8. Refrigerate for at least 2 hours or for up to 2 days. 9. Julienne the zest from the lemon and set aside (reserve the lemon for the juice). 10. With an apple corer or a small, sharp knife, carefully core each pear from the bottom. 11. Trim the bottoms so they stand upright. 12. Leaving the stems intact, peel the pears. 13. In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick. 14. Bring to boil over high heat, then reduce heat to simmer. 15. Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes. 16. In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain). 17. Fill a large bowl with cool water. 18. Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl. 19. Discard peels and membrane; drain and reserve the seeds. 20. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer. 21. Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates. 22. Remove and discard the cinnamon stick. 23. Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes. 24. Mix orange liqueur and cornstarch together in a small bowl. 25. Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes. 26. Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one. 27. Sprinkle with pomegranate seeds and garnish with a mint sprig. 28. Serve the remaining glaze alongside. ---------------------------------------------------------------------------
Nutrition
Ingredients
