1. Preheat the oven to 180 degrees..
2. Cut the pear in half, rub it with half a bergamot lemon, then place in a baking dish. Spread the honey on the pears and bake for about 20 minutes. The pears should become slightly brown and meltingly soft.
3. Meanwhile, prepare the jelly: mix the juice of the two bergamot lemons, add the zests, the brown sugar, the agar agar and 30cl of water. Boil the mixture and serve immediately in a bowl. As it cools, the agar agar will set the mixture.
4. Add the roasted pears and some sprinkles of meringue.