In a pot, bring 500 ml of water to the boil. Add the orange slices, lemon slices, cloves, star anise, cardamom pods, ginger, and cinnamon sticks. Simmer for about 2 minutes.

Add the caster sugar and continue to simmer for another 5 minutes to allow the flavours to infuse.

Strain the spiced syrup into another pot and add the Japanese plum wine.

Peel the nashi pears and place them into the infused plum wine syrup.

Simmer gently for 50 to 60 minutes until the pears are soft. Test by inserting a knife into the centre of a pear.

Remove the pears from the liquid once tender. Continue simmering the liquid for 15 to 20 minutes until it reduces into a thick syrup.

To make the ginger cream, blend the ginger nuts, ginger syrup, and vanilla bean paste until smooth.

Fold the ginger mixture into the whipped cream until well combined.

To serve, place a tablespoon of the plum wine syrup into the base of a dessert bowl. Add 2 tablespoons of ginger cream, then place the poached pear on top.

Spoon another tablespoon of syrup over the pear and garnish with a sprig of fresh mint.