Preheat the oven to th.6 (180°C).
Cream the butter with the seeds taken from the vanilla pods. Mix the gingerbread without its crust with the ground almonds, honey and half of the vanilla butter.
Peel the pears, cut a cap then hollow them out with a melon baller. Stuff them with the preparation. Top them off and coat them with the rest of the vanilla butter.
Roast for 35 minutes in the hot oven, basting often.
Decorate them with the empty vanilla pods and enjoy them hot or warm.
