Place the white wine, water, maple, vanilla bean (bean and the seeds scraped out), and cinnamon into a large saucepot over medium-high heat and bring to a boil.

Meanwhile, using a melon baller, core the pears from the bottom. Lower the heat to medium low and place the pears into the liquid, cover and cook for 30-35 minutes or until the pears are tender. Transfer to a container.

Optional step: Remove the vanilla bean and cinnamon from the saucepan, increase the heat to high and reduce the syrup to a quarter it's original volume, about 30 minutes.  Allow to cool.

When ready to serve, slice the pears into 2-4 slices cross wise (depending on how tall they are), and between each cut smear some almond butter and sprinkle with granola. Reassemble the pear and drizzle with the syrup, if using.