- Combine pears, red wine, ¼ cup honey, cinnamon and star anise in a medium saucepan. Add just enough water to cover the pears. Bring to the boil over high heat. Reduce heat to medium low and cover with a cartouche (circle of baking paper) to keep pears below the surface of the poaching liquid. Simmer gently for 10-12 minutes or until pears are just tender. Remove pears and set aside. Return poaching liquid to high heat. Boil for 10-12 minutes or until a light syrup forms.
- Meanwhile, stir mascarpone, orange zest and remaining one tablespoon honey in a small bowl.
- Combine hazelnuts and cocoa nibs in a small frying pan over medium heat. Toast for 12- minutes or until fragrant.
- To serve, arrange poached pears in serving bowls. Fill gaps with small dollops of crème fraiche and segmented orange. Scatter over hazelnuts and cocoa nibs. Finish with a drizzle of the poaching syrup.