Champagne-Poached Pears With Crème Anglaise

• 1/2 cup 2% milk
• 1 None vanilla bean, halved lengthwise, seeds scraped out
• 4 None egg yolks
• 1/3 cup granulated sugar
• None None Champagne-Poached Pears
• 1 (750 mL) bottle sparkling white wine or champagne
• 1 cup granulated sugar
• 1 None cinnamon stick, halved
• 1 strip lemon zest
• 1 strip orange zest
• 4 None firm green pears, peeled, stems intact, brushed with lemon juice to prevent browning

1. To make the creme anglaise, combine milk and vanilla bean in a medium saucepan. Bring to near boiling point over medium heat but do not boil. Strain, discarding vanilla bean. Whisk together yolks and sugar until thick. Gradually whisk in hot milk then transfer to a clean saucepan. Stir over low heat for 5-10 mins, until thick enough to coat the back of a wooden spoon. Transfer to a serving vessel.
2. For the poached pears, bring wine, 2 cups water, sugar, cinnamon and citrus zest to a boil. Add pears. Reduce heat, cover with parchment paper and simmer for 20 mins, until tender. Remove pears. Simmer poaching liquid for 20-25 mins, until syrupy. Drizzle over pears.
3. Serve with creme anglaise.

milk, vanilla bean, egg yolks, sugar, white wine, sugar, cinnamon, lemon zest, orange zest, green pears

Taken from recipes-plus.com/api/v2.0/recipes/26347 (may not work)