Poached Pears With Grand Marnier Custard Sauce

Poached pears are always a lovely, simple ending to an elegant dinner. The grand marnier scented creme anglaise puts this version over the top.

Make grand marnier custard sauce.

For pears: squeeze juice from 1 of the lemons.

Measure and reserve 3 tblsps 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 and sugar in 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 , turning carefully occasionally , over medium heat until tender , 35-45 minutes.

Remove from heat.

Cut 4 very thin slices from remaining lemon half.

Add vanilla and lemon slices 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 zes.

lemons, pears, water, sugar, vanilla bean, orange zest, custard