4 firm pears (almost unripe)
1/2 cup raw organic honey
1/2 cup coconut sugar
2 cups of your favourite organic red wine
6 star anise
4 cinnamon quills
1 cup Meridith Dairy sheep’s yoghurt
1 tsp Madagascan gold vanilla powder (more if desired)
2 vanilla pods seeds removed
Strain sheeps yoghurt in fridge for 24hr (Muslin or a fine sieve works well). Peel your pears (leaving stalks on) and place them in a large stove top pot. Add enough water to cover them completely with water.  Adding all other ingredients bring it to the boil. Simmer until pears become soft (but don’t lose their shape – generally 20-30 mins).
For vanilla sheep yoghurt remove from muslin and combine in a mixing bowl with vanilla paste. For a sweeter option add flavoured stevia drops or agave syrup.