Cut pears in half; remove seeds.
Scrape out all flesh; be careful not to break skin.
Reserve empty shells.
Put flesh into bowl; mash well.
Add vinegar, anchovies, onion; season with salt, cayenne, and sugar.
Fold in whipped cream just before serving.
Fill pear shells; sprinkle with paprika.
Garnish with black olives; serve with melba toast.