Preheat oven to 325° F.
Drain pears and apricots, reserving liquid.
In a 2-quart round casserole, arrange pears around the edge with cut side down and narrow end toward the center.
Fill in center of casserole with apricots.
Mix ginger, honey, and cornstarch and 3/4 cup of the fruit juice.
Pour over fruit.
Top with lemon slices.
Bake, uncovered, for about 30 minutes.