The pears can be poached up to one week in advance. Keep in the refrigerator until ready to serve.
Serves 4
Poached Pears
1 (750 ml) bottle sake
1 cup granulated sugar
1 cup water
½ vanilla bean, split and scraped
1 tablespoon crushed saffron
4 pears, peeled and scored or halved and cored
Combine the sake, sugar, water, vanilla, and saffron, and bring to a boil.
Add the pears, reduce the heat to a simmer, and cover. Allow the pears to cook until tender, about 15-20 minutes.
Turn off the heat, and leave the pears in the liquid until ready to use.
Vanilla Custard
1½ cups whole milk
½ vanilla bean, split and scraped
½ cup granulated sugar
2 tablespoons cornstarch
4 egg yolks
Combine the milk and vanilla bean in a saucepan and bring to a boil. Turn off the heat, cover the pan, and let it steep for 10 minutes.
Meanwhile, in a bowl, whisk the sugar and cornstarch together; whisk in the eggs.
Remove the vanilla bean from the milk and slowly whisk the milk into the egg mixture. Pour all the mixture back into the saucepan.
Return the mixture to the stove, and boil over medium heat, constantly whisking until the mixture is thick.
Remove from the heat, transfer the custard to a bowl, cover with plastic wrap, and chill immediately.
To serve: Divide custard among 4 plates or bowls and top with 1 whole pear or 2 pear halves.
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