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1
Preheat the oven to 350F.
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2
Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes.
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3
Pour into a 10 x 2-inch professional round cake pan.
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4
Peel the pears, core, and slice into 1/2-inch-thick wedges.
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5
Coat with lemon juice, and arrange on top of the brown sugar mixture in a spiral pattern around the edge of the pan.
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6
Fan out the slices in the center.
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7
Sprinkle 1/2 cup cranberries over the pears, and set aside.
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8
Sift the flour, baking powder, salt, cinnamon, and ginger together in a medium bowl; set aside.
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9
Combine the remaining 6 tablespoons butter and cup of brown sugar in the bowl of an electric mixer, and beat until well combined.
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10
Add the eggs, one at a time, beating after each addition.
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11
Add the milk alternately with the flour mixture, beginning and ending with flour; beat until smooth.
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12
Stir in the remaining 1/2 cup cranberries; pour over the fruit in the pan.
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13
Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
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14
Transfer to a wire rack to cool for 15 minutes.
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15
Run a knife around the edges and invert onto a serving platter.
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16
Serve with spice ice cream.
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17
Place the vanilla bean and scrapings, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat.
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18
Bring the mixture to a simmer, cover, and remove from heat.
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19
Allow to steep for 30 minutes; then strain, discarding the solids.
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20
Combine the egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.
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21
Fill a large bowl with ice and water; set aside.
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22
Return the milk to the stove, and bring just to a simmer.
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23
Slowly pour the milk mixture into the yolk mixture, whisking constantly.
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24
Return it to the saucepan, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
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25
The custard should retain a line drawn across the back of the spoon with your finger.
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26
Remove the pan from the heat, and immediately stir in the cold cream.
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27
Pass through a fine-mesh strainer into a bowl set in the ice bath.
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28
Stir occasionally until cool.
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29
Cover the bowl, and place in the refrigerator until well chilled, preferably overnight.
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30
Pour the custard into an ice-cream maker; churn according to the manufacturers instructions, until the ice cream is just set.
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31
Transfer to an airtight container, and freeze at least 4 hours or up to 1 week.
