INGREDIENTS
2 cups (180g) rolled oats
1-2 Duchess pears, cored, coarsely grated
1/2 tsp ground cinnamon
2 1/2 cups (625ml) apple juice
2 cups (560g) vanilla-flavoured yoghurt
2 tsp vanilla bean paste
4 small pears, peeled
2 cinnamon sticks
1 whole star anise
Pinch of saffron threads (optional)
1/2 cup (70g) hazelnuts, toasted, coarsely chopped
METHOD
Combine the oats, grated pear, ground cinnamon, 1 cup (250ml) apple juice, half the yoghurt and half the vanilla in a large bowl. Cover and place in the fridge for 4 hours or overnight to soak.
Meanwhile, place whole pears, cinnamon stick or quill, star anise, saffron, if using, remaining apple juice and remaining vanilla in a saucepan. Add enough water to cover the pears. Cover with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low. Cook for 40-45 mins or until the pears are very tender.
Use a slotted spoon to transfer the pears to a heatproof bowl. Bring the syrup in the pan to the boil over high heat. Cook for 10 mins or until the syrup reduces by half and thickens. Pour over the pears in the bowl. Place in the fridge to chill.
Spoon the muesli mixture into serving bowls. Top with poached pears, remaining yoghurt and hazelnut. Drizzle with syrup.