2 1/4 c. sugar
Water
1 lemon
1/2 vanilla bean
4 to 5 pears
1 1/2 tbsp. cornstarch
2 egg yolks
1/2 c. milk
1/2 c. cream
1 tbsp. Grand Marnier
1/4 c. toasted almonds (sliced)

Combine 1 1/2 cups sugar, 2 1/2 cups water, juice of 1 lemon and 1/2 vanilla bean in deep skillet. Bring to boil, stirring until sugar is dissolved. Add 4 to 5 peeled, halved and cored pears, and simmer until tender (15 to 20 minutes), turning several times. Let cool in syrup.

Combine 1/4 cup sugar, 1 1/2 tablespoons cornstarch and 2 egg yolks in top of double boiler, and beat until light. Whisk in 1/2 cup each of milk and cream; place over simmering water and stir until mixture begins to thicken. Whisk vigorously until smooth and thick; then remove from heat. Stir in 1 tablespoon Grand Marnier liqueur and cover with wax paper. Let cool.

TO ASSEMBLE: Cover bottom of serving dish with custard. Drain pears on paper towels and place on custard (cut side down).

Combine 1/2 cup sugar and 2 tablespoons water in small saucepan and bring to boil until sugar is dissolved. Cook over medium-high heat until syrup turns light golden brown. Thicken slightly ad pour over pears and custard in thin threads to garnish. Sprinkle with 1/4 cup toasted, sliced almonds. Serves 4 to 5.

DELICIOUS!