Method

• 1.
  To make the labneh, combine yoghurt, icing sugar and a pinch of cinnamon in a bowl. Line a sieve with muslin or clean Chux and set over a bowl. Place the yoghurt mixture in the muslin, then draw up the edges to make a tight parcel and secure with kitchen string. Chill overnight until firm.
• 2.
  The next day, preheat the oven to 170°C/150°C fan-forced.
• 3.
  Stir the caster sugar, sherry, cinnamon, saffron and 3 cups (750ml) water in a saucepan over low heat until the sugar dissolves, then increase the heat to medium and bring to a simmer.
• 4.
  Arrange pears in a large baking dish. Pour over the hot sherry mixture and cover the surface closely with baking paper, then cover pan with foil. Bake for 30 minutes, then turn pears, cover and bake for a further 30 minutes, or until tender.
• 5.
  Remove pears with a slotted spoon and cover with foil. Transfer liquid to a clean pan over medium-high heat and simmer rapidly for 15-20 minutes, until syrupy.
• 6.
  Meanwhile, place the bread on a baking tray and bake 10-15 minutes, until crisp. Cool, then whiz in a food processor with hazelnuts, brown sugar and cloves until rough crumbs. Spread out on the tray and bake for a further 10 minutes, or until dry and fragrant.
• 7.
  Pour syrup over the pears, scatter with spiced crumbs and serve with labneh.