Cassis-Poached Pears with Rosemary Crème Anglaise and Orange-Almond Tuiles

Makes 8–12 servings. The pears benefit from a prolonged soak in spiced wine.

Pears
1 750-ml bottle full-bodied red wine, such as cabernet or merlot
1½ cups crème de cassis
1½ cups ruby port
⅔ cup granulated sugar
3 sticks cinnamon, broken in halves
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
2 pieces star anise
Juice from 1 lemon
8–12 small ripe Bartlett or Bosc pears

Crème Anglaise
¼ cup roughly chopped fresh rosemary, leaves only
1 cup whole milk
1 cup heavy cream
1 vanilla bean or 1 tsp. vanilla extract
⅓ cup granulated sugar
6 large egg yolks

Tuiles
1 cup slivered raw almonds
⅓ cup granulated sugar
¼ cup fresh orange juice
¼ cup all-purpose flour, sifted
2 Tbsp. butter, melted
½ cup corn syrup

PEARS: Bring red wine, crème de cassis, and port to a boil; add sugar and all the spices. Lower heat and barely simmer for 2–3 hours. Strain, cool, and refrigerate.
Do ahead: Make the spiced wine up to 2 weeks in advance.

In a bowl, mix the lemon juice with water; peel pears and drop into the lemon water to prevent oxidation as you work. Core each pear through the bottom with a melon baller, being careful to retain the shape of the fruit. In a large saucepan, combine the whole pears and the spiced wine and slowly bring to a gentle simmer until cooked through, about 30–45 minutes. Cover the pears with a circle of parchment paper as they simmer to prevent oxidation. Cool in liquid, then refrigerate. Make at least 2 days in advance so pears can fully absorb the poaching liquid.
Do ahead: Up to 7 days in advance.

CRÈME ANGLAISE: Place rosemary leaves in a bowl set in another bowl of ice; reserve. Combine milk, cream, vanilla, and half of the sugar in a small saucepan and bring to a boil over medium heat. Whisk together yolks and remaining sugar in a separate bowl until the mixture thickens and becomes pale yellow. When the milk boils, pour it in a thin stream into the egg mixture, whisking continuously. Transfer the mixture back into the saucepan and cook over low heat, stirring with a wooden spoon until it thickens enough to coat the back of the spoon (you’ll be able to draw a line through the sauce with your finger; alternatively, cook until the temperature reaches 185°F). Immediately pour sauce through a fine mesh strainer into the bowl with rosemary and stir to cool. Cover and chill 4–6 hours. Strain out rosemary and keep the sauce refrigerated until serving.
Do ahead: Up to 2 days in advance.

TUILES: In a food processor, pulse together the almonds and sugar until roughly chopped. Transfer to an electric mixer and add remaining ingredients, one by one, until just incorporated. Make the batter at least 1 day before you bake the tuiles.
Do ahead: Up to 1 week in advance. Cover and chill.

Preheat oven to 375°F. Stir batter well and, using a teaspoon, drop batter in mounds 4” apart on a baking sheet lined with parchment or a nonstick silicone mat. Bake until deep golden brown, about 5–6 minutes. (The cookies will spread while baking.) Let cool until cookies are firm but still pliable, about 1 minute. Working quickly with a spatula, drape each cookie over a glass set on a kitchen towel (to prevent rolling) or around a dowel until set, about 1 minute. (If cookies become brittle, warm briefly in the oven to soften and try again. Alternatively, serve these cookies as flat rounds.) Cool completely before storing in an airtight container.
Do ahead: Up to 2 days in advance.

ASSEMBLY: Ladle a shallow pool of crème anglaise into a dessert bowl and set the pear upright into the sauce. Garnish with a tuile.

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