Preheat the oven to 180°C (thermostat 6).
Cream the butter with the seeds scraped from the vanilla pods. Crumble the gingerbread (crusts removed) and mix with the ground almonds, honey, and half the vanilla butter.
Peel the pears, slice off the tops, and hollow them out with a melon baller. Fill with the gingerbread mixture, replace the tops, and brush with the remaining vanilla butter.
Roast in the preheated oven for 35 minutes, basting frequently.
Garnish with the empty vanilla pods and serve hot or warm.
