Combine the syrup and red wine, sugar in a saucepan

Place on a medium heat. Meanwhile peel the pears. Add the slice of lemon peel and the thyme to the wine

Add the pears and cover with a cartouche (a sheet of baking paper)

Cook, turning occasionally until soft. Remove from the heat. Then turn the heat up and bring the sauce to a gently boil. Reduce until thickened

Slice the base of the pear so it sits up straight, add the reduced sauce with a spoonful of yoghurt and serve