Prep the Pears: Peel the pears, cut them in half vertically, and use a spoon or melon baller to carefully remove the cores. Make a shallow incision in the neck to remove any tough strings.
Poach the Pears: In a large skillet, whisk together ⅓ cup honey and the water.
Bring to a boil over medium heat. Gently place the pears in the skillet, cut-side down.
Cover and cook for 5 minutes.
Create the Glaze: Uncover the pan and cook for another 5 minutes, basting the pears frequently with the syrup until they are tender when pierced with a knife.
Transfer the pears to a shallow serving dish, cut-side up.
Continue to boil the syrup until it reduces to a thick glaze (about 3 tablespoons / 45 ml / 1.5 fl oz).
Pour the glaze over the pears, cover, and chill.
Heat the Milk: To begin the custard, pour the milk into a medium saucepan and bring it almost to a boil over medium heat.
Prepare the Custard Base: While the milk heats, whisk the egg yolks and ¼ cup honey in a medium bowl until blended.
Add the cornstarch and whisk again until perfectly smooth.
Temper and Thicken: Slowly pour the hot milk into the egg mixture while whisking constantly. Return the entire mixture to the saucepan.
Bring to a boil over medium heat, whisking constantly, and boil for 1 minute until it has thickened into a rich custard.
Flavor and Chill the Custard: Immediately scrape the custard into a clean bowl.
Stir in the pear brandy (or vanilla) and 1 tablespoon (15 ml / 0.5 fl oz) of the minced ginger. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
Chill until cold, about 1 hour.
Assemble and Serve: Arrange the chilled pear halves on a platter or in individual bowls. Spoon the custard into the cavity of each pear.
Garnish with the remaining tablespoon of minced ginger and serve.
