I wanted to incorporate the flavors of vanilla with something a little out-of-the ordinary. Fresh bay has a hint of sweetness. I thought it would marry well with saffron and vanilla. The Epicurious website provided the technique for poached pears from the March, 1997, issue of Gourmet magazine (minus the Port and spices). For a crème Anglais I looked to the February, 1998, issue of Bon Appetit. Please note that the bay leaves must be fresh, not dry.

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