Slice pear in half through the core, then in half again long ways. Now slice the 2 quarters long ways into 1cm thick half-moon slices.

Place the pear slices in a small sauce pan with the water and 1 tsp honey. Give them a gentle stir and then simmer on a med high heat until the pears are soft and the water has reduced. About 5 minutes.

While the pears are poaching, place the pecans in a saucepan and toast on a med high heat, stirring occasionally until they are darker brown and toasted.

When the pears are soft but firm enough to hold their shape, take them out of the pear water and place on a plate. Add the remaining tsp of honey to the water and simmer to reduce the glaze - about 1 minute. Take off the heat and pour a little into a small bowl and with the cornflour, stirring until it dissolves, pour back into the pear water and boil until it thickens. If it gets too thick add a little bit of water. Leave to cool.

Place cream cheese on a serving platter, pour over the cool glaze, top with pears and pecans and serve with crackers.