Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves, continue to cook, swirling pan until mixture turns golden amber
Pour caramel into a 13cm x 7cm round cake tin, swirling to coat bottom and sides
Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar with the star anise. Place lemon juice in a small bowl
Using a mandolin, slice each pear lengthwise 3-4 mm thick, stopping at the core and turning over to slice the opposite half
Arrange a layer of pear slices in a tight, overlapping circle in cake tin, working anti-clockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture
Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture
Repeat slicing and layering with remaining pears, leaving a small space at the top of the tin
Cover the tin with foil. Place into a deep roasting pan and transfer to oven. Create a bain marie by carefully pour boiling water into the roasting pan to come halfway up sides of the cake tin
Bake for 90 minutes and test in the centre with a skewer, it should have no resistance. Allow to cool completely in the tin
Place an upturned serving plate over the cooled terrine and quickly invert. Remove mold
Crumble the blue cheese and scatter over the top of the terrine with the roasted macadamia nuts
