Zest 3/4 of lemon, being careful not to zest too much in any one spot. If you hit the white, you've gone too far and the zest will be bitter. Use a vegetable peeler to cut the rest of the peel into strips
In a medium bowl, add Parmigiano Reggiano, ricotta, lemon zest, and honey. Mix well, place in Ziploc bag, and put into fridge to rest
Slice pears in half lengthwise. Using a small spoon, scoop out seeds. I scoop a small circle around seeds, to create a small well for the filling later. Be careful not to scoop too far down
In a large skillet, lay pear halves face down. Add cloves, lemon peel strips, sugar, cinnamon, and thyme. Add enough water to go about halfway up pears
Bring liquid to a boil, reduce to a simmer, and poach until the water reduces and thickens into a syrup. The pears will take anywhere from 5-15 minutes to poach, depending on the size of the pears and how ripe they are. The smaller and more ripe, the faster they will poach
When finished, remove the pears, and lay face up on a plate. Spoon the syrup onto the pears, and place in the fridge for 15 minutes to cool.
Remove bag with filling from fridge. Using scissors, cut a small hole in one bottom corner of the bag
Remove pears from fridge. Pipe filling into each pear. Finish with crushed walnuts, a little lemon zest, a little Parmigiano Reggiano, and a drizzle of honey