1. Cut the pears into pieces.
2. Melt the honey and butter in a pan until golden.
3. Add the pears and rosemary. Cook into a compote over low heat.
4. Preheat the oven to 175°C.
5. Oven-roast the almonds in olive oil for approx. 15 min.
6. Sprinkle with salt and let cool.