Servings: 6

4 egg yolks 4 egg yolks
¼ C cream ¼ C cream
¼ C sugar ¼ C sugar
10 oz white chevre 10 oz white chevre
½ C brown sugar ½ C brown sugar
2 T honey 2 T honey
3 T butter 3 T butter
¼ t. cayenne pepper ¼ t. cayenne pepper
½ t salt ½ t salt
1 C walnuts 1 C walnuts
6 pears 6 pears
2½ C Pinot Noir 2½ C Pinot Noir
2 C water 2 C water
1¼ C sugar 1¼ C sugar
1 T whole black peppercorns, 1 inch cinnamon stick, 2 pieces star anise, mint garnish 1 T whole black peppercorns, 1 inch cinnamon stick, 2 pieces star anise, mint garnish

Whisk yolks, cream and sugar together over a simmering baine-marie until very thick. Beat chevre on medium speed until fluffy. Slowly add yolk mixture to chevre and stir to combine. Spoon into small cupcake molds that have been lined with plastic wrap. Chill. Roll cheesecakes in crushed spiced walnuts* before serving.
*Spiced walnuts - melt brown sugar, honey and butter until it bubbles thickly (needs to reach hard crack stage). Stir in cayenne and salt. Add walnuts and toss. Cool and crush.
Poaches pears: Bring liquids, sugar and spices to a boil. Peel and core pears. Poach pears at a simmer for 20 minutes or just tender. Cool in liquid. Remove pears and cut verticle slits so pears fan out when they stand. Strain and reduce poaching liquid to a syrup.
Plating: Place pear next to cheesecake and drizzle syrup around. Garnish with mint sprig.