3-4 pears, peeled
1/2 cup white wine or apple juice
1/2 cup sugar
1/2 vanilla bean
1 small cinnamon stick
2-3 black peppercorns
1 1/2 cups milk
4 egg yolks
1/2 cup sugar
1 1/2 teaspoons vanilla
1/2 cup crème fraîche
2-3 tablespoons brown sugar
mint leaves

First poach the pears. Combine the wine, sugar, vanilla bean, cinnamon stick and peppercorns in a batter bowl. Microwave on high for 1 minute. Stir. Microwave to dissolve the sugar, about 1 minute more. Place the pears in the syrup mixture, cover with plastic wrap, and microwave on high, using 3 minutes per pear as a guide. Allow to cool. In meantime, in another batter bowl, heat the milk and sugar on high for 2 minutes. Whisk well, and microwave another 1-2 minutes to dissolve the sugar. In a small bowl, whisk the egg yolks very well, and then gradually add just a small amount of the hot milk mixture to the eggs, whisking well, to warm them. Then whisk them into the hot milk and microwave on high for 1 minute. Whisk well. Microwave another 1-2 minutes, or until thickened slightly. It will be quite thin. Gently whisk in the vanilla and crème fraîche. To serve, arrange the pear halves in a baking dish or a plate, drizzle with the sauce, sprinkle with the browned sugar, and put under the broiler just until the custard starts to brown. Garnish with mint leaves and serve with a big spoon.