Combine 4 cups of water, ¼ cup honey, sugar, lemon slices, vanilla extract, and cardamom in a saucepan. Bring to boil, stirring frequently and then simmer for 10 minutes. Add whole, unpeeled pears to saucepan and simmer until tender, about 15 minutes. Remove pears and cool. Refrigerate for an hour or overnight, if using for breakfast the next day.
To serve: Peel pears and remove stems. Slice each pear lengthwise. Remove seeds. Place halves on a plate or dish. Squeeze the juice of 1/2 lemon over the pear halves. Using a melon baller or small scoop, scoop out one scoop of yogurt cheese for each serving of pear. Place decoratively on top of the pear halves. Drizzle a little honey on top of each serving and add a few toasted walnuts mixed in the ½ teaspoon of butter. Use one tablespoons fresh pomegranate seeds for garnish. Serve.
To toast walnuts: Place walnut pieces on a pan and place in a 350 oven for 5 to 10 minutes. Toasting brings out the flavor of the nut.
Yoghurt cheese can be easily made at home from plain thick Greek-style yoghurt. Use a commercial yoghurt maker or place several layers of cheesecloth in a colander placed over a bowl to catch the excess liquid. Place Greek syle plain yoghurt in cheesecloth. Keep refrigerated and let process and thicken for one day before using.