Star Anise and Maple Syrup Poached Pears with Oat‑Almond‑Sesame Crumble

Combine 2 cups water, maple syrup, star anise, and cinnamon stick in a medium saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the syrup, about 3-4 minutes until small bubbles appear around the edges.

Peel the pears whole, leaving stems intact. Carefully lower them into the simmering liquid — they should be mostly submerged. Reduce heat to low, cover, and poach for 20-22 minutes, turning once halfway, until a skewer slides in with almost no resistance.

Remove the saucepan from heat. Let the pears cool in the liquid for 10 minutes (they'll absorb more flavour). Lift them out with a slotted spoon and set aside. Reserve the poaching syrup for drizzling if desired.

Preheat oven to 180°C. In a mixing bowl, combine rolled oats, sliced almonds, sesame seeds, brown sugar, all-purpose flour, and salt. Toss to mix evenly.

Add the cold cubed butter to the oat mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture forms coarse, damp clumps that hold together when pressed — about 2-3 minutes of working it.

Spread the crumble in a single layer on a lined baking sheet. Bake at 180°C for 15-18 minutes, stirring once at the halfway point, until the oats are golden-brown and the almonds are toasted.

Remove from oven and let the crumble cool on the tray for 5 minutes — it will crisp up as it cools.

Place each poached pear in a shallow bowl. Spoon a generous portion of the warm oat-almond-sesame crumble over and around the pear. Drizzle a little of the reserved poaching syrup over the top and serve warm.