In a large nonstick skillet, heat the honey and butter until a dark caramel starts to form in the center of the pan. Immediately reduce the heat and add the pears, ginger, juniper berries, and chili powder. Cook the pears, turning them every few minutes, for 20 minutes over medium-low heat, or until tender but still somewhat firm near the core. Remove from the heat.
Whip the cream in a small bowl until stiff. Fold in the caraway seeds, aquavit, if using, and sugar.
Place the pears on plates and spoon the honey caramel sauce over, followed by the whipped cream. Serve immediately.