1. Place the sugar and spices in a small saucepan with 1 cup of water. Bring to a simmer, stirring to dissolve the sugar, and simmer for about 5 minutes, stirring occasionally, until the syrup is slightly thickened. Allow to cool, then refrigerate until chilled.

2. Place the yoghurt in a cloth-lined sieve over a bowl and stand in the fridge for about 2 hours until the yoghurt has thickened to around the consistency of sour cream.

3. Put the yoghurt into 4 bowls and scatter with the nashi. Drizzle generously with the syrup to serve.

Adam's tip: Try to buy spices whole as much as you can, as ground spices can lose flavour very quickly. Toasting spices helps release their flavour and makes them easier to grind using a mortar and pestle.

Also try: Adam Liaw's Sichuan pepper squid noodles