Spiced poached pears with vanilla cheesecake and gingernut crumb

Poached pears

• 80 - 120 g raw sugar, to taste
• 250 g water
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 2 cinnamon quills
• 12 whole cloves
• ¼ tsp ground nutmeg
• 750 g dry red wine (1 bottle)
• 4 Beurre Bosc pears, peeled

Mulled wine gel

• 80 g pure maple syrup
• 10 g agar agar
• ¼ sea salt
• ⅛ tsp ground black pepper

Cheesecake

• 40 g unsalted butter, softened
• 100 g gingernut biscuits (approx. ½ packet)
• 250 g cream cheese
• 150 g pouring (whipping) cream
• 40 g pure maple syrup
• 1 tsp vanilla bean paste
• pecan nuts, chopped, to serve
• micro herbs, to decorate