Cut 4 squares of baking parchment 30cm x 30cm.
Cut the pears and plums into 4 pieces into a bowl, add the grapes, 1/2 the pomegranate seeds, cassis and honey and mix well.
To make the parcels, divide the fruit in 4 and place in the center of the parchment. Add 25g of butter, 1 star anise and 1/2 cinnamon stick per parcel. Close the parcel and tie with string. Bake in the oven at 190˚C for 15min.
To make the mousse, in a bowl, add the sugar, lemon zest and vanilla pod seeds to the cream then whip. Fold this mixture together with the goat's cheese.
To serve, open the parcel; place the fruit onto a plate and spoon on the mousse. Adding star anise, cinnamon stick and pomegranate seeds to decorate.