1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.

2. Wash and dry pears thoroughly. Cut each pear in half lengthwise through the stem.

3. Using melon baller or small spoon, scoop out core and seeds from each half, creating a cavity for fillings.

4. Trim a small slice from rounded bottom of each pear half so they sit flat without rolling.

5. Brush all pear surfaces with lemon juice to prevent browning.

6. Arrange pear halves cut-side up in prepared baking dish, spacing so they don’t touch.

7. Brush pear surfaces generously with melted butter or olive oil.

8. Drizzle 2 tablespoons honey evenly over all pear halves.

9. Sprinkle with cinnamon and a tiny pinch of salt.

10. Roast for 20-25 minutes until pears are tender when pierced with fork and edges are caramelized and golden. Check at 20 minutes as cooking time varies with pear ripeness.

11. While pears roast, prepare toppings: Crumble goat cheese into small pieces. If cranberries are large, chop them roughly.

12. Toast pecans or walnuts in dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove immediately and chop.

13. Once pears are done roasting, remove from oven. While still hot, fill each cavity generously with crumbled goat cheese.

14. Sprinkle cranberries over goat cheese in each pear half.

15. Add toasted chopped nuts on top.

16. Drizzle remaining 3 tablespoons honey generously over each filled pear half.

17. Add fresh thyme leaves if using for herbaceous note.

18. Finish with sprinkle of flaky sea salt over each pear.

19. Serve immediately while warm. The cheese should be softened but not fully melted.