1/4 cup plus 4 teaspoons honey, divided
2 cups sugar
1/2 slice lemon
3 black peppercorns
1/2 vanilla bean, split lengthwise
2 large Bartlett pears
1/2 lemon
1/2 cup Greek yogurt
1/2 cup toasted walnut pieces
1/2 teaspoon melted butter
Fleur de sel

Combine 4 cups water, 1/4 cup of the honey, the sugar, lemon slice and peppercorns in a large saucepan. Using a knife, scrape seeds from the vanilla bean and add to mixture. Bring to a boil. Lower heat and simmer 10 minutes to blend flavors.

Add the pears and simmer until they are tender, about 15 to 20 minutes. Remove pan from heat and lift pears into a glass bowl, then pour over juices. Let cool. Refrigerate at least 1 hour, or up to overnight.

When you are ready to serve, remove peel and stem from pears. Halve each pear lengthwise and remove any seeds, if necessary. Cut each pear half into 4 wedges.

Arrange two pear wedges on a plate and squeeze a few drops of lemon juice over them. Spoon 2 tablespoons of the yogurt on top. Drizzle 1 teaspoon of the honey over yogurt and around pears on plate. Repeat with three remaining plates. Toss the toasted walnuts with the melted butter and a light sprinkling of fleur de sel, then scatter walnuts evenly over plates. Serve immediately.

Makes 4 servings.