Champagne-Poached Pears With CrèMe Anglaise

• 1/2 cup 2% milk
• 1 vanilla bean halved lengthwise, seeds scraped out
• 4 egg yolks
• 1/3 cup granulated sugar
• poached pears Champagne-
• 750 milliliters white wine sparkling, or champagne
• 1 cup granulated sugar
• 1 cinnamon stick halved
• 1 strip lemon zest
• 1 strip orange zest
• 4 pears firm green, 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 sparkling, sugar, cinnamon, lemon zest, orange zest, green

Taken from www.yummly.com/recipe/Champagne-Poached-Pears-with-Creme-Anglaise-1403412 (may not work)