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This is such a classic dessert and it doesn't need too many naughty additions to make it taste amazing, meaning that it's a great light, healthy end to a fancy meal. Even our sweet ginger 'cream' is made with fat free yoghurt.
preheat an oven to 80ºC.
slice one of the pears as thinly as possible using a mandolin or a very sharp knife.
lay them onto a baking tray lined with baking paper and place them into the oven for 4 hours, until totally dry and crisp.
pour the cider into a large saucepan and chuck in the cinnamon stick, star anise and the peel of the orange.
peel the other two pears, leaving their stalk intact, then core them from the bottom with a small knife, keeping them whole.
bring the cider to a boil, then add the pears and turn right down to a simmer, cover with a lid and cook for 30 minutes, until the pears are soft and offer no resistance to a knife.
tip the Greek yoghurt into a bowl and mix in the ginger and honey.
slice the stem ginger thinly and cut into strips.
serve the warm or cold pears standing upright on the plate by cutting the bottom to be flat.
spoon the ginger 'yoghurt' around the pear and scatter over some stem ginger strips.
finish with a couple of the pear crisps and a sprig of fresh mint.
Note: Drain the cooking liquid through a fine sieve and save as a mulled drink… perfect with a shot of rum to add back in the alcohol that has evaporated off during cooking.