Poached pears with vanilla ricotta cream

Preparation

1. Boil up the cranberry juice with the spices (star anise, cinnamon sticks and cloves).
2. Peel the pears, cut in half and remove the core.
3. Poach the pears for 20 mins in the juice. Drain and cool completely.
4. Split and scrape the vanilla pods and mix the seeds with the ricotta.
5. To serve, put two tbsp of the ricotta cream in the centre of the plate, cover with the pears and add the fresh red fruit.
6. Crush the pistachio nuts and sprinkle over the top.