For the pears: In a large,
deep flameproof casserole that will hold all the pears comfortably, combine the
wine and sugar. Bring them slowly to a boil just to dissolve the sugar. Turn off
the heat and add the cinnamon, allspice berry, clove, lemon rind and juice.
With a rotary vegetable peeler, peel the pears carefully,
leaving the stems intact. Cut a very thin slice from the bottom of the pears so
they sit without tipping. Transfer the pears to the red wine mixture and add the
2 cups of water -- and enough additional water -- so the pears are completely
covered by liquid. You may need as much as 3 additional cups, depending on the
size of your pan. The pears can stand up or float on their sides; in that case,
cover them with a piece of parchment paper and a heatproof plate to keep them
submerged.
Bring the liquid slowly to a boil, turn the heat to low and
simmer for 20 minutes or until the pears are tender when pierced with a skewer.
Remove the pears from the poaching liquid with a slotted spoon and transfer them
to a shallow serving dish. Cover loosely with plastic wrap and set them aside.
Remove the spices and lemon from the liquid and discard them.
Bring the mixture to a rolling boil and let it bubble steadily until it reduces
to 2 cups.
For the custard: Set a
strainer over a bowl. In another bowl combine 1/4 cup of the milk with the yolks
and sugar. Stir them with a wooden spoon until they are combined.
In a heavy nonaluminum saucepan scald the remaining 1 3/4 cups
of milk. Gradually stir the hot milk into the yolk mixture. Then transfer the
entire yolk mixture to the saucepan. Stir constantly over gentle heat until the
milk thickens enough to coat the back of a spoon. If the mixture gets too hot it
will curdle.
Immediately strain the custard into the clean bowl. Stir in
the 1/4 cup ginger, then sprinkle the sauce with just enough sugar to make a
fine coating. Leave the sauce to cool, then refrigerate, uncovered, before
serving.
To serve: Set a pear on
each of eight dessert plates or shallow soup bowls. Spoon some of the red wine
sauce around the pear and garnish it with pools of the custard sauce. Sprinkle
extra crystallized sugar on both sauces and serve at once.
boston globe
