Holding a paring knife at a 45-degree angle, cut out a 1-inch round from the bottom of each pear. Save the rounds to cap the pears later. With a melon baller or a small spoon, remove the seeds and core. If possible, leave the stems of the pears intact for presentation.

Pour the rock salt into an ovenproof pot. Place the pears, stem side down, in the salt, nesting them in so that they are about two-thirds covered. Place 1/2 tablespoon of the liqueur in each pear cavity. Cut the Camembert into 4 equal pieces and place 1 piece in each cavity. Replace the small round on the bottom of each pear.

Roast the pears in the oven for 1 hour. They should be browned on the outside and feel soft when lightly squeezed. If they are still too firm, return them to the oven for 10 to 15 minutes longer.

To serve, remove the pears from the salt and brush off any remaining crystals. Place each pear in a bowl or on a dessert plate, slice, and serve immediately. Pass the black pepper at the table.