Step 1

For the pears, place all ingredients except the pear in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat, stirring to dissolve sugar. Add pear, then cover surface with a piece of baking paper and cook for 20 minutes or until tender – this will depend on the ripeness of the fruit. Transfer pear to a heatproof bowl and cook the liquid for a further 10-12 minutes until reduced by half, then pour over the pear. Cool slightly, then cover and chill overnight.

Step 2

Preheat oven to 170°C. Grease a 12-hole muffin pan, then sprinkle with the flaked almonds, pressing to make them stick to the base and sides. Combine the remaining ingredients except sugar, butter, honey and yoghurt in a large bowl and set aside.

Step 3

Place sugar, butter, honey and 1/2 teaspoon salt in a saucepan over medium heat and cook, stirring, for 4-5 minutes until a light caramel. Pour over dry ingredients and stir to combine, then divide mixture among muffin holes and level tops with the back of a spoon. Bake for 15 minutes or until crisp and set, then cool in pan.

Step 4

Remove the muesli mountains, then serve with pears, syrup and yoghurt.