• Pour port into saucepan and place on high heat.
• Heat port until boiling then add cloves, cinnamon, vanilla, star anise and ginger.
• Peel pears leaving stalks in tact then core from the base of each pear using a corer or sharp pairing knife.
• Rinse pears, shake off excess water and then lower into port sauce.
• Pears should be placed on their sides, and the port sauce should just cover the pears.
• Lower heat to a simmer and poach, turning every 10 mins, until pears are soft (30-40 mins).
• Once pears are cooked, remove them from the port sauce and allow them to cool.
• Raise the heat to medium and reduce port sauce by 1/3.
• Once sauce has reduced remove from heat, strain and allow to cool.

To Serve

• Combine mascarpone and sugar thoroughly and set aside
• Stand each pear in a shallow bowl or rimmed plate.
• Pour 1/4 of port sauce over each pear.
• Then add a dollop of sweetened mascarpone.