Preparation time: 15 minutes
Cooking time: 20 minutes
 

A little extra: serve the pears with nougat ice cream with saffron (recipe in this file) shaped into quenelles with two soup spoons. Delicious!

1. Peel the pears, leaving the stem on. Hollow them out from the bottom using a paring knife to remove the core and seeds.
2. In a food chopper, blend together the candied ginger, butter and sugar.
3. Stuff the pears with this mixture then stand each of them on a large square of parchment paper. Drizzle with lemon juice to keep them from browning and fold the paper up into a sealed packet, or papillote. Tie with kitchen string.
4. Steam the packets for 20 minutes.
5. Coarsely chop the pistachios.
6. To serve, divide the cold crème anglaise among four dessert plates or bowls. Open the papillotes and place a pear in the center of each plate. Sprinkle with pistachios and serve warm or cold.