In processor, puree pears with syrup, cranberry sauce, lime juice and ginger until completely smooth. Pour into 13 x 9 x 2-inch baking pan. Freeze until solid, 4 hours or overnight.
Cut pear-cranberry mixture into 1-inch cubes. Place in food processor; process until creamy, tinting with few drops of red food coloring, if desired.
Serve, or refreeze in covered container, up to 1 week. If too solid, puree before serving. Top with mint.
