In a large saucepan over medium heat, melt half of the butter and sauté the pear cubes for 1 to 2 minutes to lightly soften them. Set aside on a plate.
In the same saucepan, melt the remaining butter with the brown sugar, ice cider and nutmeg.
Let simmer for 1 minute.
Add the pear cubes and remove from heat. Let cool.
Spread the cereal and pecans out on a baking sheet.
Cook in the oven for 3 to 4 minutes.
Take out of the oven, let cool and grind up in a food processor or with a knife.
In each of the 4 verrine dishes, place 30 ml (2 tbsp) of granola cereal.
Cover with a quarter of the yogurt and garnish with a quarter of the pear preparation.
Decorate with the remaining cereal.
Serve immediately or refrigerate for up to 2 hours before serving.