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.