Preheat the oven to 375 degrees to make the Pear compote.
In a small bowl, combine maple syrup, 3 Tablespoons of honey, and ¼ teaspoon cinnamon. Dredge the cut pears in the mixture, then place face down in a baking dish.
Bake for 25 minutes. Let cool in pan.
In a blender, add pears with ¼ teaspoon cinnamon, nutmeg, vanilla, and water, and blend until liquid. Chill for at least two hours or up to 4 days. (This will yield 12 ounces of pear puree.)
When ready to serve, combine 1/4 - 1/c cup of the pear compote mix and the Ginger Beer. If you want to serve by the glass, combine 1-2 tablespoons of the pear compote mix and top it off with the Ginger Beer.
Garnish with a sprig of rosemary and extra cinnamon.