In a large saucepan, bloom the gelatin by sprinkling it evenly over the half-and-half. Quickly stir to combine and let sit for 5 minutes.
Gently warm the gelatin mixture over medium-low heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
Add the sugar, reduce the heat to low, and stir just until the sugar dissolves, about 2 minutes. You don’t want the mixture to get too warm.
Remove from the heat and add the heavy cream and maple syrup. Stir to combine. Let cool slightly, 5 minutes.
Add the buttermilk and vanilla bean paste.
Pour into six 6-ounce glasses of your choice and chill in the refrigerator until firm, 1 to 2 hours.
For the pear topping: In a medium nonstick skillet, melt the butter over medium-high heat. Add the pear and sugar and cook until the pear is just softened, about 2 minutes. The goal is to keep some of the crunch from the pear, so we’re left with a nice texture.
Add the lemon juice, maple syrup, vanilla, and cinnamon. Cook until the flavors meld, 1 minute. Let cool slightly, 5 minutes.
Serve the panna cotta topped with the spiced pears.