Cider poached pears with maple cinnamon granola

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.

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.

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.