Bring honey and rosemary to a simmer in a small saucepan, cooking for about 5 minutes.
Remove the pan from the heat and let the rosemary steep in the mixture until it’s cool.
Remove the rosemary and store the honey in an airtight container for up to 1 week.
For the Parfaits:
Poach the sliced pears by putting them in a saucepan over low heat with the water, plain honey, and lemon juice. Simmer for about 15 minutes, or until they’re tender. Use a spoon to flip the pears over a few times as they cook.
Use a slotted spoon to remove them from the water. Discard the water.
When cool, dice the pears.
Begin by putting a thin layer of ricotta in the bottom of a dessert glass. Add a layer of diced pears, then drizzle on a bit of the Rosemary-infused honey.
Sprinkle on a layer of granola mixed with the pepitas. Repeat the layers once more.
Garnish with a few diced pears and another drizzle of honey over the top.