Peel the pears. Put the rum with 100 ml of water in a small saucepan.
Add the pears and optionally a tablespoon of sugar and, depending on the degree of ripeness, poach on a low level for 12-18 minutes. Let the pear cool down. Put some ice cubes and the pears in glasses. Squeeze the lemon. Mix the lemon juice with the honey, pour into the glasses. Scrape out the vanilla pod, add the vanilla pulp. Add two tablespoons of rum and pour in tonic. Garnish with a few lemon wedges and a sprig of rosemary and serve immediately.