Heat large skillet over medium heat. Add sugar and spread it evenly across pan. Allow it to melt and caramelize slowly, do not whisk or mix it.

After a few minutes, when melted and golden, add water to pan to thin out sugar, followed by butter, half the rosemary, and the cinnamon stick to infuse. Rotate pan with handle, not a spatula.

Once melted, add pears carefully to the mix and cook over medium heat 2-3 minutes, then flip pears and cook another 2-3 minutes. When pears have softened and are glazed, remove from pan to plate.

If caramel remaining in pan is thick, add splash of water to thin it out. Mix well and add a few spoonfuls to a serving plate for presentation.

In small pan over medium heat, add walnuts and good pinch of sea salt and toast 2-3 minutes, constantly mixing to avoid burning.

Add brie cheese to serving plate on top of the spoonfuls of caramel. Top brie with glazed pears, walnuts a few rosemary sprigs. Finish with a drizzle of honey.