Ginger Poached Pears with Honeyed Vanilla Custard

Ingredients

• 4 semi-ripe Bosc pears
• 4 12-ounce bottles of potent Ginger Beer (I used Reeds Extra Ginger Brew)
• 4, ¼ inch disks of peeled, raw ginger
• The zest of one lemon, cut into strips that can easily be fished out of the poaching liquid
• 2 cups half and half
• 2 tablespoons honey
• ½ vanilla bean
• 3 egg yolks
• ¼ cup white sugar
• ¼ cup pecans, toasted
• 4 high quality ginger snaps (I used DeBeukelaer Corp. Speculaas Crisps Belgian Ginger Cookies)
• 2 tablespoons minced crystallized ginger, finely chopped
• 2 tablespoons, sweetened dried cranberries, roughly chopped

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