If I had a surfeit of pears, I would surely poach some of them in port -- or failing that, in Stone's ginger currant wine.

I am afraid I am not as conversant as I could be with Scandinavian desserts. I think I would be tempted to have a warm fruit compote of some kind after a dish as rich as Jansson's temptation, possibly with some shortbread on the side. I wonder if shortbread would be good flavoured with saffron? Or possibly it would be better to use cardamom, which is of course also much used in Scandinavian baking.