Oriental Poached pears

Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.

Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)

Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.

Stir half of the remaining syrup and the ground star anise into the Greek-style yoghurt until well combined, adding more syrup as necessary, to taste.

Serve each pear in a shallow bowl, with some syrup spooned over the fruit. Top with a dollop of star anise yogurt and a star anise to garnish.