mulled pears with toasted muesli

serves 6

500 ml (17 fl oz/2 cups) red wine

100 g (3½ oz) sugar, plus extra, to taste

100 g (3½ oz) honey

finely grated zest of 1 lemon

finely grated zest of 1 lime

1 cinnamon stick

3 cloves

2 star anise

1 mint sprig

6 pears, peeled, halved and cored with stalks attached

plain yoghurt, to serve

MUESLI

100 g (3½ oz/1 cup) rolled (porridge) oats

30 g (1 oz/½ cup) shredded coconut

50 g (1¾ oz/¹/₃ cup) pepitas (pumpkin seeds)

50 g (1¾ oz) sunflower seeds

50 g (1¾ oz) flaked almonds

50 g (1¾ oz/¹/₃ cup) sesame seeds

pinch ground cinnamon

pinch freshly grated nutmeg

Put the wine, sugar, honey, citrus zests, spices and mint into a saucepan with 300 ml (10½ fl oz) water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the halved pears and continue to simmer for about 45 minutes, or until the pears are tender but still holding their shape (the time will vary depending on the ripeness of the pears). Remove from the heat and leave the pears to cool in the syrup.

Preheat the oven to 200°C (400°F/Gas 6). Combine all of the muesli ingredients and spread them in an even layer on a baking tray. Cook for 6–8 minutes, or until lightly toasted.

Drain the pears and set aside. Return the cooking syrup to high heat and add the extra sugar, to taste. Bring to the boil and cook for about 5 minutes, or until it thickens. Remove from the heat and cool.

Serve the pears with a little syrup spooned over and each half sprinkled with about 1 tablespoon of the muesli. Top with a dollop of yoghurt.

Note: Any leftover muesli will keep in an airtight container for up to 2 weeks.