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1
Poach the pears In a medium saucepan, combine the vanilla seeds and pod with the sugar, 2 1/2 cups of water and 3 pieces of the lemon zest.
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2
Bring to a simmer, stirring to dissolve the sugar.
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3
Remove the pan from the heat and let steep for 30 minutes.
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4
Strain the syrup through a fine sieve.
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5
Return the syrup to the saucepan and let cool completely.
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6
Add the pears and the remaining 2 pieces of lemon zest to the syrup and bring to a bare simmer.
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7
Cook over moderately low heat, turning occasionally, until the pears are just tender, about 20 minutes.
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8
Remove the saucepan from the heat and let cool to room temperature.
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9
Cover and refrigerate until chilled, about 2 hours.
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10
Meanwhile, make the whipped vanilla ganache Place the white chocolate in a heatproof medium bowl.
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11
In a small saucepan, combine 1/2 cup of the heavy cream with the corn syrup and vanilla bean paste and bring to a boil.
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12
Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until smooth; transfer to a blender.
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13
With the machine on, slowly drizzle in the remaining 3/4 cup of heavy cream until smooth.
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14
Scrape the vanilla ganache into a large bowl and chill until it is very cold, about 2 hours.
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15
Using a hand mixer, beat the chilled ganache at medium speed until soft peaks form, about 2 minutes.
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16
Spread the whipped ganache on the toasts.
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17
Slice the pears into thin wedges; arrange on top.
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18
Garnish with pomegranate seeds and serve.
