Cider poached pears with maple cinnamon granola

Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. To make the granola, melt the oil, maple syrup, vanilla seeds (keep the pod for the pears) and ground cinnamon in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking paper lined tray and cook for 30 minutes until golden and crunchy. Stir every 10 minutes so the whole mix dries and toasts evenly. Allow to cool.

• step 2

  To make the pears, heat 800ml cider, the lemon peel, sugar, cinnamon stick and leftover vanilla pod in a wide pan or high-sided frying pan on a low heat until the sugar dissolves. Meanwhile, peel, halve and core the pears trying to keep the stalk intact. Cut a thin slice off the rounded side of the pear so they sit flat when cut-side up. Add to the poaching liquid (add more cider if you need to, to cover the pears) and cover the pan with a round piece of baking paper as big as the pan with a small hole cut into the middle to let out the steam. This holds the pears in the liquid and prevents them discolouring. Simmer for 20-30 minutes until the pears are tender, and slide off a knife easily. You can make these ahead and keep in the liquid off the heat until serving.

• step 3

  To serve, add the pear halves to 4 plates, top with a scoop of ice cream and scatter over the granola. The remaining granola will keep for 7 days in a sealed container and is great with yogurt for breakfast.