tep 1 Set a large saucepan over medium heat. Add 3 cups water, saffron, cinnamon, star anise and sugar; simmer gently until sugar dissolves. Add peach wedges; poach for 5–10 minutes, or until slightly soft but not pulpy. Use a slotted spoon to transfer peaches from poaching liquid to a bowl, and set aside to cool.
Step 2 Bring poaching liquid to a rapid boil; cook for 10–15 minutes, or until liquid reduces to an amber syrup. Transfer syrup to a small bowl and set aside to cool. (The syrup thickens slightly as it cools.)
Step 3 Stir vanilla paste into yoghurt. Pour three-quarters of syrup into yoghurt mixture; stir only once or twice to form a syrup swirl.
Step 4 Spoon 1/4 cup of yoghurt-syrup mixture into each serving bowl. Top mixture with peach wedges and raspberries, then spoon another 1/4 cup yoghurt mixture over fruit. Arrange remaining peach wedges and raspberries on top of yoghurt mixture, then drizzle with remaining syrup.
Step 5 Scatter crumbled breakfast biscuits and chopped pistachios on top and serve.