2) In a 33 by 23cm baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 mins, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.
3) Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 tsp of water to blend into a sauce. Top each pear with a small scoop of frozen yoghurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.