- In a pot, bring the wine, water, sugar, ginger and spices to a boil. Add the pears and simmer over medium-low heat for 20 minutes or until tender. Let cool in the syrup for 30 minutes. The pears in syrup will keep for 10 days in an airtight container in the refrigerator.
- Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine all of the ingredients until the mixture is just moistened. Spread on the baking sheet and bake for 12 minutes or until the crumble is golden brown, stirring halfway through baking. Let cool. The crumble will keep for 10 days in an airtight container at room temperature.
- Place a scoop or quenelle (see note) of frozen yogurt in each bowl. Top with 3 slices of pear and sprinkle with the crumble, to taste.
To shape a quenelle, use two identical spoons to form the mixture into an elongated oval shape, passing the mixture from one spoon to the other.