Instructions: Preheat the oven to 250 oF / 130 oC.

Peel the pears neatly, leaving the stalks on, and stand them in a large casserole.

In a saucepan bring the cider, sugar, split vanilla pod and cinnamon sticks to the boil.

Pour this over the pears, cover the casserole and bake very slowly for about 3 hours, turning the pears half-way through the cooking time.

When the pears are cooked, transfer them to a serving bowl and cool.

Pour the liquid into a saucepan, discarding the vanilla pod and cinnamon sticks.

Mix the arrowroot with a little cold water to a smooth paste, then add to the saucepan with the liquid. Bring to the boil, stirring till the mixture has thickened slightly to a syrup.

Pour it over the pears, allow to cool a little, then baste each pear with a good coating of the syrup.

Place in the refrigerator to chill thoroughly and serve sprinkled with toasted flaked almonds and whipped cream.

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