Roast the walnuts in a pan without fat. Peel onion and dice finely, except for something to garnish. Wash and quarter the pear, cut out the core. Finely dice the flesh and sprinkle with Williams-Christ-Bear brandy.
Chop the walnuts, except for something to garnish. Finely dice the camembert. Knead camembert and cream cheese with a fork. Stir in chopped walnuts, diced onion and pear. Season to taste with honey and salt.
Arrange and garnish with onion and walnut.