For decoration, put the slices of ginger into a frying pan with 2 tbsp of water and the cane sugar syrup. Cook for 5 minutes until the ginger turns golden, then allow to cool.
Cut the pineapple and the pear into pieces and put them into the blender with the pineapple juice. Blend for 20 seconds on speed 2. Taste and blend in 1 teaspoon cane sugar syrup if the drink is too tart, pour into a glass.
Put the cooled ginger and the tarragon leaves into the minichopper and give 5 pulses on speed 1. Arrange carefully on the preparation and serve!