In a wide saucepan with high sides, combine the sugar, lemon juice, water, sarsaparilla, vanilla bean and seeds, ginger, cinnamon, and salt. Bring to a simmer, stirring to make sure all the sugar has dissolved.
Add the pears and and partially cover the pan. Poach the pears until they are fork tender (or as tender as you’d like), about 15 to 20 minutes.
Let the pears cool slightly in their syrup.
Serve each pear with a generous pour of the poaching liquid, a big spoonful of skyr, and a sprinkle of toasted pecans.
P.S. Reuse that syrup-soaked ginger piece in a hot toddy or cup of tea later.