MAKE POACHING LIQUID: In a large saucepan, stir together the white wine, sugar and 500ml (2 cups) water over medium heat until the sugar has dissolved. Add the cinnamon sticks, vanilla, ginger, bay leaves and lemon juice then bring to a simmer.

POACH PEARS: Meanwhile peel the pears, leaving the stem intact. When the syrup is simmering, place the pears into the liquid, cover with a piece of baking paper cut into a circle and a lid and simmer gently for 25-30 minutes until the pears are soft. You can test this by inserting a sharp knife into the base of one of the pears. Remove from the heat and set aside to cool for a minute or two, then carefully lift the pears into a bowl or dish.

CHILL: Strain the poaching syrup through a fine-mesh sieve. Pour 250ml (1 cup) of the liquid over the pears, cover and refrigerate. Reserve the remaining poaching syrup (see FAQ’S below). The pears can be kept refrigerated for 48 hours.

MAKE THE FILLING: Beat the mascarpone, cream and icing sugar until smooth. Stir through the orange zest, then cover and refrigerate until needed.

STUFF PEARS: When you are ready to prepare the pears, cut off the base of each pear so that they sit flat on a serving dish. Use a melon baller or small knife to remove the cores, then spoon the mascarpone filling into the pears, using the back of the spoon to push the filling right in.

SERVE: Chill until ready to serve. Before serving, taste the poaching liquid, and if you'd like it a little sweeter reduce it over medium heat. Allow to cool, then spoon over the pears directly before serving. Sprinkle with nutmeg and serve with walnuts.