Peel the pears, but leave the stems in tact. Trim the bottoms so that they stand up by themselves.
Use a melon baller to carefully remove the core from the bottom of the pear.
In a large saucepan, pour the white wine, water, sugar, star anise, cloves and saffron. Add the zest of the orange. Place on a medium heat and stir until the sugar is completely dissolved. Once the sugar is dissolved, add the pears to the pan. Bring the liquid back up to a simmer and then cook the pears for 45 minutes or until tender. Once the pears are cooked, remove 200 ml of the cooking liquid and reduce the liquid in a separate pan until you have a thick syrup to glaze the pears with. Leave the pears to cool in the remaining cooking liquor before serving.
Roughly chop the peanuts.
Place the sugar in a saucepan, do not stir and it will slowly form into a caramel. Add the butter and then the chopped nuts. Pour the caramel onto a silicon baking sheet. It will become brittle as it cools. Once cool, break the brittle into shards.
Whisk together the double cream, icing sugar and cinnamon together until thick.
Serve the pears in small bowls and coat with the reduced cooking liquor. Add a quenelle of the cream alongside and decorate with pieces of the brittle.
«The peanuts in the brittle can be replaced with flaked almonds, pecan nuts or walnuts to change the flavour.»