Cut pears in half and scoop out core. In medium saucepan, combine 1/2 cup (125 mL) of the sugar, cider, water and cinnamon stick; bring to boil. Reduce heat and add pears, flat side up; cover and simmer for 10 minutes. Turn pears carefully; simmer, uncovered, until tender, 5 to 10 minutes, spooning syrup over pears often. Let cool in syrup. Remove cinnamon stick. Refrigerate until ready to serve. Combine sour cream and maple syrup; set aside.

Just before serving, place pear halves flat side down on work surface. Starting near stem end, cut each lengthwise into 1/4-inch (5 mm) thick slices, keeping slices attached at stem end. Place on baking sheet; press each gently to fan out slices. Sprinkle evenly with remaining sugar. Broil until lightly browned, 3 to 5 minutes. Remove from pan immediately. Serve warm with maple cream.

Tip: Work quickly with pears to prevent discolouring or sprinkle with lemon juice before poaching.