1. In a saucepan, pour in 1 L of water with the sugar, peppercorns, rosemary, crushed rosehips, and lemon juice. Bring to a boil, then reduce heat and let the syrup simmer for 10 minutes. Remove from heat and set aside.

2. Using a paring knife, peel the pears, leaving the stem intact. Place them in the syrup. Cover the saucepan with parchment paper. Cook for 15 minutes over low heat.

3. Remove the pears from the syrup and stand them upright on a plate. Cover with a clean, damp cloth. Strain the syrup through a fine mesh sieve and let it cool.

4. To serve, place the pears in small, shallow dishes and drizzle with the syrup.