Combine the water and sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the mixture turns into a light caramel.
Remove the pan from the heat and add 1/2 cup of the gin.
Light the gin and allow it to flame for a minute or two.
Put the saucepan over low heat, add the pears, and toss to coat.
Turn the pears out into a bowl and stir in the peppercorns.
Sprinkle the mixture with the remaining 1 teaspoon gin.
Let macerate for at least 24 hours, covered, at room temperature before serving with the Ginepro.