Put halved lemon, wine, water, rum, vanilla seeds and cinnamon stick to a saucepan. Optionally you can also add maple syrup. Place over medium - high heat and bring to a boil. Peel the pears, but keep them whole and with stalk intact. Add the pears to the saucepan and cook over low heat (low simmer) for about 10 minutes. Remove from the heat, cover with a lid and leave the pears to poach for at least one hour or even better, overnight. You can make these up to 2 days ahead and chill.
Place a skillet over medium - high heat. Add the rolled oats and toast them for about 2 - 3 minutes. Add the butter, dried cranberries and almond flakes. Lower the heat and cook for about 5 minutes or until the oats are golden and cranberries nice and soft.
Cut each pears in half lengthways. Serve the poached pear with greek yogurt and homemade granola. Optionally serve with poaching liquid and honey. Enjoy.