Ingredients

Step one: gingerbread:
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, well beaten
1 cup milk
1 cup "light" molasses (mild in flavor, not low-cal)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoons salt
1 tablespoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon freshly grated nutmeg

Step two, pears:
6 whole pears, peeled, with stems intact
5 to 6 cups poaching liquid: fruit juice (pear, apple, apricot or other) in any proportion
1 orange, sliced
1 cinnamon stick
A few whole cloves
Several whole allspice

Topping:
1/2 pint heavy cream
1 teaspoon vanilla

Preparing the gingerbread: Preheat the oven to 350 degrees. Butter a 9- by 13-inch baking pan and line the bottom with parchment paper cut to fit.
Cream together the butter and the sugar. Add the eggs and mix well. Add the milk and the molasses (which will be much easier to pour if you grease the measuring cup before pouring in the molasses). Now sift the dry ingredients into the liquid and beat well. Pour the batter into the greased pan.
Bake for 30 to 35 minutes, or until the gingerbread begins to pull away slightly from the sides of the pan. Cool on a rack and serve warm or cold. This keeps well, freezes well and makes a nice breakfast.

Preparing the pears: Put the pears into a stainless steel pot large enough for an uncrowded single layer. Add enough poaching liquid to cover the pears so that they float and bob around. Add the sliced orange and the spices. (Hint: putting the spices into a tea ball or a piece of cheesecloth helps with the clean-up later.) Simmer on medium heat. Roll the pears over once or twice so that they poach evenly. Poaching time will vary depending on the variety, size and ripeness but will probably not take more than half an hour.
When the pears are tender and rosy-tinted, carefully remove them from the pot. Arrange them upright in a bowl.
Add poaching liquid to about 1-inch deep and refrigerate.

Topping: Whip one-half pint heavy cream just to soft stage and add one teaspoon vanilla.

Directions

Step four, assembly: Pour a little reserved poaching liquid into each individual serving dish, then place a wedge of gingerbread in dish. Top bread with cream. Place pear upright next to wedge and drizzle with additional reserved poaching liquid. Serves six.

Note: Any remaining poaching liquid may be refrigerated for several weeks for a head start on the next batch or mix it with a selection of cooked, dried fruits for a succulent compote.