Preheat oven to 220°C. Cut the puff pastry into three rectangles and place on a baking tray lined with baking paper.
Peel, quarter and core pears, then slice thinly. Mix together pear slices and lemon juice in a small bowl and set aside.
Stir together the butter, sugar, vanilla extract and ginger. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 1cm border all around. Sprinkle with almond meal, approx. 3 teaspoons for each rectangle.
Layer the pear slices on top of the puff pastry. Brush the top of the pears with the remaining butter mixture and sprinkle with cinnamon.
Bake for 15-20 minutes or until the pastry is golden brown. Remove from oven and let cool for five minutes. Serve warm with whipped cream.