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1
IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water.
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2
Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear.
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3
Peel the pears, cut in half lengthwise, seed, core and stem.
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4
Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end.
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5
Poach the pear halves in the sugar syrup until tender.
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6
Drain on a rack.
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7
Preheat oven to 350F (180C).
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8
On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor.
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9
Heat the milk with the remaining 2-inch piece of vanilla bean.
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10
Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour.
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11
When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3 to 5 minutes, or until nicely thickened.
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12
Pour pastry cream into a bowl and stir in the 6 tablespoons of butter.
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13
Add the almond powder, macaroons, and 1/2 cup kirsch.
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14
Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill.
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15
Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch.
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16
Heat again and stir constantly until clear.
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17
Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell.
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18
Spoon in the frangipane (almond pastry cream) and smooth it out.
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19
Set the pear round in the center and arrange around it the pear halves, stem end facing center.
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20
Press pears gently into the frangipane.
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21
Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears.
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22
Refrigerate until 15 minutes before serving.
