Cut the pears in half, core, and slice into 1/4 inch thick slices.  No need to peel.

Cut the Halloumi cheese into 1/4 inch thick, bite-size slices.

Melt the butter in a cast iron pan, add the sage leaves, and cook until crispy.  Remove the sage and save.

Add the pears to the pan, and cook until you get a nice caramelization on both sides.  

Push the pears to the side of the pan, and add the cheese without overlapping the pieces.  Sear undisturbed, until the cheese gets a nice, golden crust, and a melty interior.  Turn off the heat, add the reserved sage leaves back to the pan, and immediately proceed to the next step.

Position your pan in the center of your serving table.  Pour about 2 Tbs of rum into a separate small bowl, and then pour over the dish, while the cheese is still bubbling.  Using a long lighter, set the dish on fire, keeping your hands and face away.  The flames will die down in 15-30 seconds, as the alcohol burns out.