Directions:

1. Combine 4 C water, 1/4 C of the honey, the sugar lemon slice and peppercorns in a large saucepan. Scrape the seeds from the vanilla bean and add to mixture. Bring to a boil. Lower the heat and simmer 10 minutes. Add pears and simmer until they are tender, 15-20 min. Remove pan from heat and left pears into glass bowl, pour pan juice over pears and cool. Refrigerate at least 1 hour or overnight.

2. To serve, remove the peel and stem from pears. Halve each pear lengthwise and remove seeds/core. Cut each pear 1/2 into 4 wedges. Arrange pear wedges on plate and squeeze a few drops of lemon juice over them. 3. Toss the toasted walnuts with melting butter and a light sprinkling of the fleur de sel.