Roast the nuts in a pan without fat, take them out and chop them roughly. Peel, quarter and core the pears. Heat 1 tbsp. butter in the pan.
Add the pears. Sift icing sugar over them and caramelise over medium heat for 8-10 minutes, stirring occasionally. Cut the vanilla pod lengthwise, scrape out the pulp, put the pod aside. Stir the wine, lemon juice and vanilla pulp into the pears and remove from the heat.
Bring milk, sugar, vanilla pod and cinnamon stick to the boil. Stir in semolina and simmer for about 5 minutes at low heat, stirring continuously. Remove from heat, remove vanilla pod and cinnamon stick. Stir in 2 tablespoons of butter. Arrange warm semolina porridge with pears and caramel. Sprinkle with nuts, dust with cinnamon.