24 hours before, bring 500ml water to the boil 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 over the pears and place the pears into the 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 over something to drain.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Crush the walnuts coarsely and crumble in the cheese.
Crush the peppercorns and place pear halves on the baking tray and divide the nuts, cheese, peppercorns and black pepper over and between the pears.
Cook on the middle shelf for 10 minutes.
Remove from the oven serve immediately.