Pears poached in perry with candied walnuts

Put the perry, sugar, lemon zest and star anise into a pan and heat to dissolve the sugar. Bring to a gentle simmer and add the pear halves. Simmer very gently for 30-40 minutes or until the pears are tender.

To make the candied walnuts, put the sugar into a pan and heat gently to dissolve. Heat until light golden then stir in the walnuts and butter. Line a tray with baking paper and tip the nuts onto it, keeping them as spaced out as possible to avoid clumping. Cool completely, then roughly chop.

Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.

Pour the cream into a bowl with the vanilla and whip to soft peaks.

Add the pears back into the pan, spoon over the syrup and reheat for a minute. Spoon onto a plate with some of the chantilly cream, a sprinkling of candied walnuts and a drizzle of the syrup.