2 lg. lemons
4-6 slightly under ripe pears (Bartlett, Comice, Anjou or Bose)
3 c. cold water
1 c. sugar
1 (1/2 inch) piece vanilla bean
Thin strips orange zest
Grand Marnier Custard Sauce

GRAND MARNIER CUSTARD SAUCE:

6 egg yolks
1/3 c. sugar
1 c. heavy cream
1/2 c. half & half
3 to 4 tbsp. Grand Marnier
1/4 tsp. grated orange peel

Beat egg yolks and sugar with whisk in medium saucepan until light in color, about 5 minutes.

Scald heavy cream and half & half in separate saucepan. Stir hot cream gradually into egg yolks. Cook, stirring constantly, over medium-low heat until sauce thickens and coats a spoon; do not allow to boil. Remove from heat. Stir in Grand Marnier and orange zest. Cool to room temperature. Refrigerate covered until cold.

POACHED PEARS: Squeeze juice from 1 1/2 of the lemons; measure and reserve 3 tablespoons of the juice. Add remaining juice to large bowl of cold water. Using corer or small, thin-bladed knife core one pear, leaving stem intact, through the blossom end. Pare and place in acidulated water, repeat with remaining pears.

Mix 3 cups water, vanilla and sugar in non-corrodible saucepan large enough to hold all the pears. Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil. Stir in reserved lemon juice. Drain pears and place in simmering syrup. Cook uncovered, carefully turning pears occasionally, over medium heat until tender, 35 to 45 minutes.

Remove from heat. Cut 4 very thin slices for the remaining lemon half. Add to poaching liquid. Cool to room temperature. Refrigerate covered until cold. Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.