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1
Whisk sugar and egg yolks in medium bowl to blend.
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2
Bring half and half and lemon peel to simmer in heavy medium saucepan.
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3
Gradually whisk hot half and half mixture into yolk mixture.
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4
Return to saucepan.
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5
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
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6
Strain custard into bowl; discard solids.
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7
Whisk lemon juice and vanilla into custard.
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8
Chill until cold, about 3 hours.
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9
(Can be prepared 2 days ahead.
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10
Cover and keep refrigerated.)
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11
Preheat oven to 350F.
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12
Butter 9-inch-diameter cake pan with 2-inch-high sides.
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13
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
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14
Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes.
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15
Pour caramel over bottom of prepared pan.
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16
Overlap pears atop caramel.
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17
Mix flour, baking powder and salt in medium bowl.
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18
Using electric mixer, beat sugar and butter in large bowl until creamy.
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19
Add eggs and lemon peel; beat until light and fluffy.
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20
Combine milk and brandy in small bowl.
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21
Mix dry ingredients into batter alternately with milk mixture in 3 additions each.
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22
Stir in nuts.
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23
Pour batter atop pears in pan.
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24
Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour.
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25
Cool in pan 5 minutes.
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26
Run small knife around edges of pan to loosen cake.
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27
Place platter over cake and invert onto platter.
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28
Let stand 1 minute.
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29
Remove pan.
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30
Serve cake warm with cold sauce.
