For the poached pears, add the water, sugar, cinnamon, cloves, and star anise to a saucepan and bring to a gentle simmer.
Peel, halve, and core the pears, place them into the simmering liquid. Depending on their size and ripeness, cook for 5 - 10 minutes or until soft. Remove from the heat and allow to cool.
For the pastry, beat the butter and sugar in a bowl until soft and pale. Add the yoghurt and mix to combine. Sieve in the flour and sugar in a bowl until soft and pale. Add the yoghurt and mix to combine. Sieve in the flour and mix to form a dough. If the pastry feels a little dry, add a splash of milk to help it bind. Wrap and chill for 30 minutes.
To make the frangipane, mix the butter and sugar in a bowl until well blended. Add the egg and almond extract and mix again. Finally, add the flour and ground almonds and combine. Keep chilled until needed.
To assemble, divide the chilled pastry into 6 pieces and roll each into a ball. Using a rolling pin, roll them into circles. Spoon some frangipane into the center of each and top with a poached pear healf. Crimp the edges of the pastry to form a border and transfer to a lined baking tray.
Preheat the oven to 180C/160C fan and chill the individual galettes while the oven heats. Brush the pastry edges with egg wash and sprinkle with flaked almonds. Bake for 35-40 minutes, or until golden brown all over.
Serve with a generous spoon of Glenilen Farm Natural Yoghurt.
