Spiced maple water poached pears + maple granola

INGREDIENTS
Poached Pears
4 Bosc Pears, peeled and cored, stem-on
4 cups DRINKmaple maple water
1/2 cup brown sugar
1/2 cinnamon stick
1/2 tsp whole cloves
dash bourbon (optional)
1/4 star anise pod
zest and juice of one lemon
1/2 vanilla bean, split lengthwise and scraped, reserving seeds and pod.

Olive Oil Maple Granola
adapted from food52’s genius recipe.
3 cups old-fashioned rolled oats
1 cup raw sunflower seeds
1/2 cup pumpkin seeds
1 cup sesame seeds
1 cup coconut shreds
½ cup maple syrup
1/3 cup EVOO
2 tbsp turbinado sugar
coarse salt

Whipped Ginger Crème Fraiche
1/2 cup crème fraiche
2 tsp finely grated fresh ginger
1 tbsp packed light brown sugar
1 cup heavy cream

DIRECTIONS
Poached Pears

1| Sprinkle peeled and cored bosc pears with lemon juice and fresh lemon zest and set aside.
2| In a large saucepan, bring maple water to a boil. Dissolve brown sugar in. Add in spices. Simmer for about 5 minutes. Turn heat to low and place pears, standing, in water and cook for 15-20 minutes, covered, until fork-tender (depends on ripeness of your pears).
3| Remove from heat. Let cool to room temperature. Refrigerate pears in the poaching water to infuse. Refrigerate overnight for best flavors.
4| After at least 2 hours of refrigeration, reduce the sauce (optional)
5| Strain poaching water to remove spices and in a saucepan, heat maple water over high heat. Reduce until it has a syrup-like consistency, about 30 minutes.

Olive Oil Maple Granola
1| Turn oven to 300F.
2| Mix everything together until well combined. Spread granola on a parchment-lined, rimmed baking sheet. Spread granola in an even layer. Bake at 300F for 45 minutes, making sure to stir every 15 minutes.
3| Remove and sprinkle with some salt. Cool completely.

Whipped Ginger Crème Fraiche
1| Chill bowl of a stand mixer for 10 minutes
2| Place crème fraiche, heavy cream, brown sugar in bowl and whisk until medium peaks form (1-2 minutes). Fold in ginger.