Bring the poaching syrup to the boil. Add the pear halves, cover with a lid and simmer gently for 5-10 minutes until tender when pierced. Drain any excess liquid from the goat’s cheese. Mix in 1tbsp honey and a drop of truffle oil. Season well and set aside. Cut the poached pears into quarters and brush lightly with olive oil. Grill the pears on a hot charcoal pan, turning them to make a criss-cross pattern on each side. Toast the brioche squares and put them on serving plates. Use a dessert spoon to place the goat’s cheese curd on one side of the brioche an place the pears on the side. Serve with balsamic vinegar, a twist of black pepper and the truffle honey.