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1
In a large skillet, melt the butter over high heat.
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2
Add the pears and cook until the pears are tender and slightly caramelized, but still retain their shape, 2 to 3 minutes on each side.
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3
(You may need to cook the pears in 2 batches so as not to overcrowd the pan.)
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4
When the pears begin to have a nice color on both sides, add the brown sugar and pecans and cook, stirring gently, to coat the pears with the sugar.
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5
Remove from the heat and cool slightly.
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6
Preheat the oven to 325 degrees F, and using the 2 teaspoons of butter, lightly grease a 10-inch round cake pan with 2-inch sides.
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7
Arrange the slightly cooled pears and pecans in a single layer in the bottom of the cake pan.
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8
Pour any syrup from caramelizing into the cake pan as well.
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9
Into a medium bowl, sift together the flour, baking soda, salt, ginger, pumpkin pie spice, and cinnamon.
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10
In a separate medium bowl, whisk together the sugar, eggs, vegetable oil, molasses, and boiling water.
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11
Add sugar mixture to the flour mixture, blending just until combined.
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12
Fold the crystallized ginger into the batter and pour into the prepared pan over the pears.
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13
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake portion comes out clean.
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14
Allow cake to cool on a wire rack for 5 to 7 minutes.
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15
Place a large plate or cake stand on top of the cake and carefully invert the cake.
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16
Cool slightly and serve with Molasses Ice Cream
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17
Combine the cream, milk, and sugar in a medium-heavy saucepan and bring to a gentle boil over medium heat.
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18
Remove from the heat.
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19
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
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20
Whisk 1 cup of the hot cream in a slow, steady stream into the egg yolks.
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21
Gradually add the egg mixture to the hot cream, whisking constantly.
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22
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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23
Remove from the heat and add the molasses, then strain through a fine-mesh strainer into a clean bowl.
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24
Cover with plastic wrap, pressing it directly against the surface to keep a skin from forming.
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25
Refrigerate until well chilled, about 2 hours.
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26
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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27
Transfer to an airtight container and freeze until ready to serve.
