Wash the pears and cut them in half lengthwise, with their skin left on.  Cut out their core, and smear the open surfaces with the lemon juice so that they do not get brown. Sprinkle the flesh of the pears with raw cane sugar and bake them in an oven at 200C for about 25 minutes or until their edges get caramelized.  If they are baked, cool them until they are lukewarm.

While they are cooling, prepare the cream.  Put the honey,  the room temperature soy milk and the poppy seed oil in a mixing bowl and blend it creamy with continuous, up and down movements in a few seconds. Keep the cream in the fridge until serving. Before serving, dash some apple balsamico crema on the plate, place on it the baked pears and crown each piece with a teaspoonful of poppy seed cream. Finally, sprinkle them delicately with whole poppy seeds.