1. In a medium saucepan, combine brewed coffee with sugar and add cinnamon stick, cloves, star anise and vanilla extract. Gently heat over low temperature.
2. Meanwhile, peel and core pears, leaving the stalks in tact. Carefully add the pears to the poaching liquid, cover with a lid and poach over medium heat. Gently turn the pears occasionally, and cook for about 20-30 minutes or until pears are just soft and tender but not mushy.
3. While the pears are cooking, prepare the ginger oat crumble.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine butter with brown sugar and mix well.
5. Add in flour, oats, salt, ground ginger and cinnamon and using a spatula or wooden spoon, mix well to combine.
6. Add crumble mixture to baking sheet, spreading evenly. Bake for 20-25 minutes or until golden brown. Remove and let cool completely before breaking apart into large pieces.
7. Once the pears are cooked, carefully remove the pears from the poaching liquid and set aside.
8. Return the liquid to the medium-high heat and continue to cook until the liquid is reduced by about half. This may take around 15-20 minutes or longer if you want a thicker syrup. Once reduced, set aside to cool.
9. To serve, place a cooked pear into a serving bowl, pour warm coffee liquid over the pear, add ginger oat crumble and top with a scoop of coffee or vanilla ice cream.
