Bring the water and sugar to the boil, simmer until the sugar has dissolved, allow to cool slightly. Mix the pears with the lemon juice, dip in the sugary water, allow the excess to drip off, place on two baking trays lined with baking paper.
Aapprox. 2 hrs. in an oven preheated to 100 °C (convection), turning twice. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
Using the whisk on a hand mixer, whisk the cheese, cream cheese and sweet wine until smooth, mix. Carefully fold in the whipped cream using a rubber spatula, season with salt, cover and chill. Spread the cheese mousse on top of the pear chips just before serving. Sprinkle with the nuts and parsley.