Mix together the Mascarpone, icing sugar and vanilla extract until smooth. Spoon into the pastry case and spread evenly over the base. Pat the pear halves dry and arrange on top of the mascarpone mixture.
Pour the Stem Ginger Jam into a sauce pan and gently warm until just starting to bubble. Carefully spoon over the pears to create a generous glaze.
Either leave to cool or caramelise the glaze with a kitchen blow torch or under a hot grill if desired.