Polenta Custard Cake With Cinnamon-Poached Pears

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The Pears

2 cups port

2 cups water

6 cinnamon sticks

12 whole cloves, tied together in cheesecloth

1 cup sugar

6 Bosc pears, peeled, quartered and cored

The Cake

4 cups milk

1/2 cup + 1 tablespoon sugar

1 cup polenta

1 egg

4 egg yolks

4 tablespoons unsalted butter at room temperature

Grated rind of 1 large orange

Powdered sugar for dusting

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