Peel and chop the pears into small 1/2-inch chunks. Toss with the lemon juice to prevent browning.
In a blender, combine the pears and ginger and puree until smooth. You may have to use a tablespoon of water to get the pears moving.
In a large bowl, combine the pear-ginger puree with the yogurt, sugar and salt. Refrigerate for 1 hour. Churn according to your ice cream maker’s manufacturer instructions, adding the chopped crystallized ginger during this process.
Top the frozen yogurt with the crushed pink peppercorns, a slice of fresh Asian pear or candied pear and a crispy almond cookie before serving.