Place the halved pears into a baking dish, drizzle with the honey and pepper.
Pop into the oven and cook for 40-50 minutes, or until soft and slightly shrivelled, but not burnt. Then reduce the heat to 120C gas ½.
Whilst the pears are cooking get all the rest of the ingredients ready.
Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy over a medium speed.
Add half the sugar and whisk again over a medium speed, then finally add the rest of the sugar, whisking until very glossy. Do not over whisk.
Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
Spoon baking parchment roughly 15cm circle, leaving a slight indentation in the centre, or spoon into a 25cm x 6 cm deep cake tin with the bottom removed and lined with baking parchment. Then place into the pre heated oven and cook for 1 hour 15 minutes.
Once cooked remove and cool.
Whisk the cream very lightly adding the vanilla, make sure it does not lose its shine.
Fold in the raspberries and carefully mix in well, the spoon onto the base carefully.
Slice the pears lengthways into 3 pieces, so ending up with 12 long slices.
Top with the pears, then add a drizzle of honey and the juice and zest of 1 large lemon.
Dust with icing sugar and chill for 1 hour.
Cut and serve with unsweetened fresh raspberry sauce.