24 hours before bring to the boil 500ml water with the ground cumin, ground cinnamon, juice of one lemon and brown sugar and simmer for 15 minutes. Wash the pears and slice them in two down the middle. Remove the heart, pips and woody stem but keep the stalk attached to the pears.
Drizzle over the juice from the 2nd lemon to prevent the pears from discolouring. Place the pears into the simmering syrup and cook for 15 minutes. Remove from the heat and leave to cool in the liquid.
When cold, cover with cling film and place in the refrigerator until the following day. Remove the pears from the syrup and place on a grid to drain.
Heat the oven to 180°C, 350°F, Gas Mark 4.
Crush the green walnuts coarsely. Remove the crust from the cheese and crumble. Crush pink peppercorns. Place pear halves on a baking sheet and divide the nuts, crumbs of cheese, pink peppercorns and black pepper between the pears.
Place in the middle of the oven and cook for 10 minutes. Remove from the oven and place one pear halves on each plate garnished with a rocket salad and serve immediately. Great for a starter.