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1
To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
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2
Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
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3
In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
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4
Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
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5
Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
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6
Stir in the vanilla.
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7
Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
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8
Refrigerate for at least 2 hours or for up to 2 days.
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9
Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
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10
With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
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11
Trim the bottoms so they stand upright.
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12
Leaving the stems intact, peel the pears.
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13
In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
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14
Bring to boil over high heat, then reduce heat to simmer.
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15
Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
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16
In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
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17
Fill a large bowl with cool water.
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18
Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
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19
Discard peels and membrane; drain and reserve the seeds.
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20
Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
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21
Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
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22
Remove and discard the cinnamon stick.
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23
Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
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24
Mix orange liqueur and cornstarch together in a small bowl.
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25
Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
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26
Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
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27
Sprinkle with pomegranate seeds and garnish with a mint sprig.
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28
Serve the remaining glaze alongside.
