Preheat oven to 200 degrees F.

Remove the stems and cores from the pears. Chop them up as small as you have the patience to get them (the smaller the better).

Spread the pear pieces on a parchment lined baking sheet, and bake for about 6 hours, stirring every 30 minutes or so to prevent burning. Your bake time may be more or less depending on the juiciness and size of your pear pieces. You want the pears to be crispy and completely dry.

Cool completely.

Once cool, add the pears and ginger to a spice grinder or coffee grinder, and grind until you achieve a fine powder. Note that it may still be a bit sticky because of the sugar content, but shouldn't be wet.

Dump into a small mesh strainer and shake to remove bigger pieces. You can toss those back into the spice grinder and grind again.

Store in an air tight container. Add a small handful of dry rice if you want to help keep the powder dry (remember to remove it before using!).