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1
Peel pears and cut each pear lengthwise into 6 wedges, discarding cores.
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2
In a bowl toss pears with lemon juice.
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3
In a heavy skillet just large enough to hold pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3 minutes.
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4
Sprinkle pears with sugar and cook, shaking skillet and turning pears, until sugar is melted and pears are tender.
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5
Transfer pears with a slotted spoon to bowl.
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6
Boil sugar mixture remaining in skillet stirring occasionally and swirling skillet until it begins to turn a golden caramel.
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7
Remove skillet from heat and carefully add water, brandy, and cream.
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8
Return skillet to heat and simmer sauce, stirring until smooth and thickened slightly.
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9
Return pears to skillet and cook until heated through.
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10
Serve pears and sauce with ice cream.
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11
Preheat oven to 350F.
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12
Butter and flour an 8-inch square baking pan.
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13
In a bowl whisk together molasses, sour cream, butter, brown sugar, egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt.
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14
Stir batter until just combined and spread evenly in baking pan.
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15
Bake cake in middle of oven until a tester comes out clean, 15 to 20 minutes.
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16
Cool cake in pan on a rack 5 minutes and turn out onto rack.
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17
Server cake with caramelized pears and ice cream.
