Preheat the oven to 350 degrees . Use a melon baller or a spoon, hollow out the pear halves, leaving a 1/2-inch-thick shell. Discard the core and oarsely chop half of the pear flesh. Squeeze lemon juice over the hollowed-out pears and the chopped pear.
In a large skillet, heat the oil over medium. Add the sausage, fennel seeds and thyme. Break up the sausage while browning, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the fennel, leek, figs and chopped pear to the skillet and cook about 5 minutes. Stir in the Sherry and vinegar and cook until liquid has evaporated, about 5 more minutes. Add to the sausage.
To make the coulis, mix all ingredients and simmer for 15 minutes.
Place pears in a baking dish and stuff with the sausage mixture. Cover with foil and bake 25 to 30 minutes, or until pears have softened. Top each pear with a slice of the Camembert and bake, uncovered, until the cheese melts, about 3-4 minutes. Place on plates on a pool of the Coulis. Garnish with fennel fronds and pomegranate seeds and serve to eight people.