In a large and clean pan, spread out the sugar and place it over medium heat to melt and caramelize. Don't mix using utensils. Instead, rotate the pan using the handle if needed.

Once melted and golden, add the water, maple syrup, butter and pear. Be careful because when you do this, it will splatter.

Cook over medium heat until nearly no liquid is left on the pan (as it cools down, the pear will let go of more liquid). You can keep this preparation in the fridge for up to 5 days.

Once at room temperature, place the pear over the cheese and serve with toasted and chopped pecans and rosemary springs.