Photograph: Ria Osborne
- 4 small pears, peeled, quartered and cored
- 1 star anise
- 1 stick cinnamon
- 3 cloves
- 1 tsp vanilla bean extract
- 4 tbsp clear honey
- pared zest and juice of 1 orange
- 50 g dried apricots
- 50 g dried figs
- 50 g dried cranberries
- 50 g prunes
- 50 g golden sultanas
- 6 tbsp low-fat yogurt, to serve (optional)
- 6 tbsp granola, to serve (optional)
- 1 tbsp clear honey, to drizzle (optional)
Place the pears in a saucepan to fit snugly and just cover with water (about 300ml). Add the star anise, cinnamon stick, cloves, vanilla bean extract and honey, then stir in the pared zest and orange juice, and bring to the boil. Cover, then reduce the heat to medium and cook for 12-15 minutes or until the pears are tender.
Strain the pears over another pan to catch the liquid, then transfer the pears to a bowl, discarding the spices. Bring the liquid to the boil, then simmer gently for 10-12 minutes until reduced and syrupy. Pour over the pears in the bowl and add the dried fruit. Mix to coat. Leave to cool, then cover and chill in the fridge for 6-8 hours or overnight.
To serve, spoon the fruit compote with some of the liquid into serving bowls or glasses, top with some yogurt and sprinkle over some granola before serving.
Get ahead: make up to 2 days ahead and store in the fridge.