*If using fresh home-made paneer, run it in your blender until really smooth. If using store bought paneer, then add the milk and blend till really smooth.

Place the pear pieces in a pan and add the juices. Use a deep pan rather than a flat one as the pear should be completely submerged in the juice. Add the sugar, orange peel, ginger, salt, cinnamon and star anise and mix well.

Cut out a piece of parchment paper or aluminium foil to the inner diameter of your pan and then place this in the pot touching the liquid in it. This will ensure that the pear pieces stay submerged while poaching and give them a uniform colour.

Bring the poaching liquid to boil. Turn down the heat and simmer, covered, for about 15 to 20 minutes or until the pears are cooked. When done, they should be firm but if you push a knife or the tines of a fork into the pears they should go in without resistance.

Discard the spices and let the pears and poaching liquid cool down. You can reduce about 2/3rds of the poaching liquid till it becomes somewhat syrup-like and serve it on the side with the poached pears. Refrigerate the pear pieces with some of the poaching liquid till required.

To make the cardamom spiced ricotta cream, whisk together the ricotta/ blended paneer, icing sugar and powdered cardamom till smooth.

In another bowl beat the cream till quite stiff. Fold the ricotta/ paneer-cardamom mixture gently into the whipped cream. Spoon into a piping bag or container and refrigerate till required.

To serve, divide and arrange the pear slices equally between 4 serving dishes with some of the poaching liquid. Pipe or spoon the ricotta/ paneer cream on the side, and drizzle with the syrup/ or chocolate if you prefer. Garnish with sliced almonds and pistachios and mint.