Pears with Chinese White Wine, Star Anise and Ginger

Serves 4.

• 75g / 3oz / 6 tbsp caster sugar
• 300mI / ½ pint / 1¼ cups white wine
• thinly pared rind and juice of 1 lemon
• 7.5cm / 3in piece fresh root ginger, bruised
• 5 star anise
• 10 cloves
• 600ml / 1 pint / 2½ cups cold water
• 6 slightly unripe pears
• 25g / 1oz stem ginger, sliced
• natural yogurt, to serve
   

1. Place the caster sugar, wine, lemon rind and juice, fresh root ginger, star anise, cloves and water into a large pan. Bring to the boil.
2. Meanwhile, peel the pears. Add them to the wine mixture and ensure that they are covered in liquid, then lower the heat. Cover and simmer for 15 minutes or until the pears are tender.
3. Lift out the pears with a slotted spoon and keep them warm. Boil the wine syrup until reduced by half, then pour over the pears. Cool, then chill. Slice the pears and arrange on serving plates. Remove the root ginger from the sauce and add the stem ginger, then spoon the sauce over the pears.