Put your oven to heat at 200°c
Rinse the figs and cut them open in a cross shape without cutting all the way down
Cut the pear in slices (0,5 cm thick)
Break the Roquefort in small pieces
To fill the figs, spread them slightly open. Add a bit of salt and half the Roquefort.
Add pieces of pear, letting them stick out from the figs
Add the other half of the Roquefort on top of the pear slices
Smear your ovenproof dish with butter or olive oil, place the figs
Pour honey across each fig and add some ground pepper and a few leaves of rosemary
Bake for 10 minutes