DAILY DINNERS

Put the Perry, sugar, lemon zest and star anise into a pan and heat to dissolve the sugar. Bring to a gentle simmer and add the pear halves. Simmer very gently for 30-40 minutes or until the pears are tender.  

Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.

Pour the cream into a bowl with the vanilla and whip to soft peaks.

Add the pears back into the pan, spoon over the syrup and reheat for a minute. Spoon onto a plate with some of the Chantilly cream and a drizzle of the syrup.