Combine the water, sugar, ginger, sugar, lemon, and cinnamon in a large sauce pot. Bring to a slow simmer.
When the water mixture is simmering, gently slide the pealed pears into the water mixture. Allow the pot to come back to a simmer. Cook for about 20 minutes, or until a knife easily slides into the pear with no resistance. You want to be able to cut these with a spoon. Remove the pears from the liquid and set them aside to cool.
You can reduce the liquid by simmering it until it has become a syrup, you can use that to top the pears later. NOTE: You may need to add as much as ¼ cup more brown sugar.
When the pears are cool enough to handle, use a knife or core-er tool to remove the seeds from inside by slicing in a circle around the base of the pear. Please be careful not to slice yourself, and to not cut the pear itself in half.
Preheat the grill to 350°F and prepare for indirect cooking.
Grease the ramekins or little baking dishes that you are using to bake the Pear Crisp in. Place a pear into the middle of each of the little baking dishes. In a medium sized bowl, combine the oats, flour, sugar, cinnamon and nuts. Then using a pastry cutter or fork, add the butter and mix until the butter and the oat mixture as turned into crumbly loose balls.
Press the oat mixture into each of the dishes around the pear. Before you place the pears on the grill, place a metal or glass bowl into the fridge or freezer to chill.
Place the ramekins on the "off" side of the grill and grill-bake them for 25 minutes, until the crisp is bubbly and crunchy on top.
While your crisps are cooling, pour the whipping cream into the chilled bowl with the sugar. Using a hand mixer or the whisk attachment on a stand mixer, mix the cream and sugar on high for 3-ish minutes until the cream has thickened a lot. Add the vanilla and continue to whip until stiff peaks have formed - meaning that the whipped cream holds its shape when you stop.
Remove them from the grill and allow the Pear Crisps to cool a little before serving with real whipped cream.