1 Wash and halve the chilli, remove the seeds and finely chop the flesh. Strip the rosemary leaves off the stalks.
2 Peel, halve and core the pears and cut into wedges. Sprinkle with lemon juice.
3 Heat the oil and fry the pears, chilli and rosemary for 1 minute. Then deglaze with 2 tbsp water and stew for a further 2 minutes. Add the honey and season with pepper.
4 Roughly chop the nuts. Break open the pomegranates and separate the seeds. Mix the nuts and pomegranate seeds into the pear compote, check the seasoning and leave to cool.
5 Slice the Brie and serve with the pear and pomegranate compote.