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Stir sugar and water together in a large saucepan over medium heat. Add ginger and star anise and bring to a simmer. Cook, stirring occasionally, until sugar has dissolved, about 1 minute. Stir in the pears and simmer until just tender, about 5 minutes.
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Using a slotted spoon, transfer the pears to a plate. Boil the poaching liquid over high heat until reduced to about 1/2 cup, about 10 minutes. Discard the ginger and star anise and return the pears to the liquid, stirring to coat.
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To make the coconut whipped cream, chill a mixing bowl for about 10 minutes in the freezer. Scrape out the top, thickened cream from the cans and leave the liquid behind (reserve for another use).
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Place hardened cream in the chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla bean and mix for 1-2 minutes or until smooth and creamy.
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Pulse the pistachios in a coffee grinder or food processor until a fine powdered consistency is reached.
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Layer coconut cream and poached pears with a bit of poaching liquid in clear glasses. Top with pistachio dust.