Making the Crème Anglaise: 

1. Whisk together the egg yolks and sugar in a bowl until mixture thickens and lightens in color. 
2. Place the orange peels, milk, and vanilla bean paste into the medium saucepan. 
3. Warm the milk over low heat until the food thermometer reaches 190°F, then take off the heat. 
4. Remove the orange peels, then slowly stream the milk into the egg mixture while whisking. 
5. Pour the custard mixture back into the saucepan and heat over low heat while frequently stirring. 
6. Heat custard until the food thermometer reads 175°F. Season with salt, then strain mixture into a clean bowl. 
7. Place plastic wrap onto the surface of the crème anglaise and chill for 1 hour. 

Poaching the Pears: 

1. Mix 2 cups of water and ¼ teaspoon of salt in a bowl. 
2. Peel the Bosc pears, cut in half, and remove the core with a melon baller. Submerge the pears in the salt water. This helps prevent them from oxidizing. 
3. Combine the cinnamon sticks, orange peels, bourbon, cane sugar, brown sugar, whole clove, and nutmeg in the saucepan. 
4. Heat the poaching liquid over medium heat and stir until sugar is dissolved. Let the mixture boil. 
5. Remove the pears from the salt water, then rinse and drain. 
6. Place the pears into the poaching liquid, then reduce the heat to low and let the fruit poach for 20 minutes. Occasionally flip them so that each side has time to poach in the liquid. 
7. Remove the pears from the poaching liquid and place them into the square pan. Spoon ½ cup of the poaching liquid into the pan. 
8. *OPTIONAL*: Pour out half of the poaching liquid and let it reduce until it thickens. Remove from heat and strain. You can use this as a sauce alongside the crème anglaise. 

Making the Walnut Streusel: 

1. Add all the ingredients for the walnut streusel into the food processor and pulse until mixture resembles wet sand. 
2. Sprinkle the streusel mixture on top of the pears. You can clump up the streusel to create a crunchier texture. 

Baking the Pears: 

1. Place the crisper plate into the air fryer basket. 
2. Select the Preheat function, adjust temperature to 350°F, then tap Start/Pause. 
3. Place the square pan onto the preheated crisper plate. 
4. Select the Bake function at 20 minutes, adjust temperature to 375°F, then tap Start/Pause.  
5. Remove when done and let cool for 10 minutes. 
6. Serve the pears with crème anglaise and the bourbon caramel if made.