Ingredients

6 firm pears, peeled (keeping the steams in as per photo)

Poaching Liquid

1 teaspoon grated ginger
1 star anise
2 whole cloves
2 cardamom pods
1 cinnamon stick
Juice and zest of 1 orange
1/2 bottle dry red wine (or replace with pomegranate or cranberry juice)
1 cup of water
1/3 cup dark brown sugar

Method 

Heat oven to 200°C

In a large saucepan combine poaching ingredients. Bring to a boil and cook for 5 minutes

Reduce to a simmer, add pears and cover with baking paper, simmer for 20 - 30 minutes or until pears are tender

Remove pears and bring mixture to a boil and reduce by half (around 20 minutes)

Once cooled put pears back into reduction and refrigerate (covered) overnight

To serve reheat pears for 5 minutes to warm through, top with a drizzle of syrup and serve with yoghurt and the optional crumble (see below for crumble recipe)

Optional: Roasted Walnut Crumble

1 handful walnuts, roughly chopped
25g butter, room temperature
1/2 cup oats
1/4 cup flour
2 tablespoons soft brown sugar

Method

Combine crumble ingredients (less walnuts), using fingers to rub through the butter, when crumble is formed, add walnuts and mix through. Spread crumble evenly on baking paper in a roasting dish. Roast for 10 minutes or until golden brown