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Halve three medium pears lengthwise. Core them and cut 7 lengthwise strips in each pear half starting about ½” from the top. Place the pears, flat side down in a baking dish. Set aside.

In a small saucepan, combine 1/3 c brown sugar, ¼ dry sherry, 1 tbsp lemon juice, 1 tbsp vanilla, and ½ tsp ground cinnamon. Cook and stir over medium heat until sugar is dissolved. Pour mixture over pears and bake pears (covered) at 350 F for 35-40 minutes (until tender).

Prepare a Crème Anglaise with 2 c milk, 5 egg yolks, 2/3 c sugar cooked and stirred over medium heat until it coats a metal spoon. Remove from heat and stir in 1 tsp vanilla, rum or sherry. Quickly cool by placing the saucepan over ice and stirring for 2 minutes. Cover with saran and chill until ready to serve.

Place some crème Anglaise on a plate, top with a pear, drizzle some pear syrup over the top and sprinkle with nutmeg.