Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ice cream
  2 1/4         pounds  ripe anjou or comice pears -- peeled, halved,
                        cored -- thinly sliced
                        -- (about 4 cups)
  1                cup  pear nectar
  1         tablespoon  fresh lemon juice
  6              large  egg yolks
     3/4           cup  sugar
  2               cups  whipping cream
  1              piece  vanilla bean -- (2 inch) split
                        lengthwise
     1/2           cup  light corn syrup
                        pear compote
  2               cups  gewÜrztraminer wine
     1/2           cup  sugar
  2                     whole         cloves
  1              piece  vanilla bean -- (4 1/2 inch) split
                        lengthwise
  2 1/2         pounds  firm but ripe anjou or comice pears -- peeled,
                        -- halved core (about
                        -- 6)

Preparation:

For ice cream: Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold. Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour through strainer into bowl. Mix in 1 cup cream. Cool 15 minutes. Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hour or overnight. Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.) For compote: Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and keep chilled.) Scoop ice cream into goblets. Spoon pears and syrup over and serv

Nutritional Information:

448 Calories (kcal); 26g Total Fat; (50% calories from fat); 3g Protein; 54g Carbohydrate; 241mg Cholesterol; 54mg Sodium