This has been my family's typical Christmas Eve dessert for a few years now. It's elegant, yet very simply and easy to make. It can also be made ahead and set aside before serving, which is very nice when you're making a hectic holiday meal. The only thing I thick could improve it is that the pears and custard are roughly the same color. Though I don't remember from where the original recipe came, I do remember that it called for a caramelized sugar syrup to be drizzled over the assembled dessert and allowed to harden. That was just too much work.

POACHED PEARS AND CUSTARD

Poached Pears

• 4-5 firm-ripe pears, preferably Bosc
• 5 cups water
• 3 cups sugar
• juice of 1 lemon
• 2 tsp. vanilla extract

Custard

• 1/2 cup sugar
• 3 Tbsp. cornstarch
• 4 egg yolks
• 2 cups half and half
• 2 Tbsp. Grand Mariner, or similar liqueur

Combine the water, sugar, lemon juice, and vanilla in a wide, deep pan. A 5-qt. saute pan works well for this, but a Dutch oven or large sauce pan will also probably work. Place over medium heat.

Peel, slice in half, and core the pears. As you prepare the pears, slip them into the poaching liquid so they do not turn brown.

Bring the syrup and pears to a boil over medium-high heat, then reduce to a simmer. Let the pears simmer for 15-20 minutes, or until they are cooked through. A paring (ahem, pearing?) knife slipped into a pear will meet little resistance. They should be slightly more firm than a canned pear. Remove the pears from the heat and let them cool in their syrup.

Place the sugar, cornstarch, and egg yolks in the top half of a double boiler, and whisk until the mixture is light in color. Whisk in the half and half. Place over simmering water and stir until the mixture starts to thicken, 5-10 minutes. Whisk vigorously until it is thick and creamy. Don't overcook it, or it will become lumpy.

Remove from heat and stir in the liqueur. Place a piece of plastic wrap over the custard, pressing it onto the surface of the custard so no air bubbles remain. (This prevents it from forming a skin.) Let cool.

Both the pears in their syrup and the custard can be refrigerated at this point for up to three days or so. Let stand at room temperature for about an hour before serving.

To serve, spoon the custard into bowls. Remove a pear half from it's poaching liquid, let drain until it's not too wet, and gently place on top of the custard.

Serves 4-6, usually with a couple of pear halves left over.