Preheat oven to 350F.

Mix flour, baking powder, sesame seeds, sugar, and salt together in a medium bowl.

In a separate bowl, beat egg whites till foamy. Drizzle in olive oil, whisking quickly the whole time.

Add wet ingredients into dry and stir until well-combined. Wrap well in plastic wrap and chill a few minutes in fridge.

Roll between 2 sheets of baking paper till very thin.

Brush with egg whites and dust with sugar.

Bake 7-9min rotating midway, till sheet is evenly brown all around edges.

Cool on wire rack and break into pieces just before serving.

In a large stockpot, bring red wine, water, sugar, salt, lemon peel and juice, cinnamon sticks, star anise, and vanilla bean up to the boil.

Meanwhile, peel and core the pears, toss with a little lemon juice.

Once red wine mixture is boiling, gently lower pears in. Lower heat to medium and simmer pears until they are tender and can be pierced by a fork, 20-25min.

Remove pears and bring poaching liquid to a boil; reduce to a sauce consistency watching it closely especially near the end.

Serve poached pears drizzled with red wine reduction, ricotta, and sesame seed olive oil cracker pieces.