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1
Combine first 5 ingredients in heavy large saucepan.
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2
Scrape in seeds from vanilla bean; add bean.
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3
Bring to boil, stirring to dissolve sugar.
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4
Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes.
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5
Stir in 1/4 cup anisette.
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6
Cool pears completely in syrup.
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7
Cover; chill in syrup overnight.
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8
Transfer pears to medium bowl.
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9
Cover and refrigerate pears.
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10
Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes.
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11
Mix in remaining 1 tablespoon anisette.
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12
Cover and refrigerate liquid until cold, about 4 hours.
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13
Mix flour, 3 tablespoons sugar, aniseed and lemon peel in large bowl.
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14
Add milk, butter and vanilla and stir until dough forms.
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15
Cover dough with plastic wrap and let stand 30 minutes at room temperature.
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16
Roll dough out on lightly floured surface to thickness of 1/16 inch.
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17
Cut dough into 3 1/2 x 3/4-inch strips.
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18
Trim ends diagonally.
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19
Twist strips at center to create bow ties.
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20
(Can be prepared 1 day ahead.
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21
Place bow ties on cookie sheet.
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22
Cover tightly and refrigerate.)
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23
Line cookie sheet with paper towels.
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24
Heat 2 inches oil in heavy medium saucepan to 375F.
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25
Add 4 bow-tie-pastries and cook until deep golden brown, turning occasionally, about 1 minute.
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26
Transfer to paper towels using slotted spoon.
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27
Repeat with remaining pastries in batches.
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28
Place sugar in large bowl.
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29
Add warm pastries and toss to coat.
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30
Arrange pears on plates.
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31
Place scoop of ice cream on one side of each plate.
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32
Drizzle poaching liquid over pears.
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33
Garnish with cookies and serve.
