Ingredients for the pears:

3 medium ripe but firm Anjour pears, peeled, quartered lengthwise

½ cup Wholesome Sweeteners’ Organic Sugar

1 teaspoon vanilla extract

2 tablespoons unsalted butter

¼ cup dark corn syrup

¼ cup (packed) Billington’s Natural Light Brown Muscovado Sugar

6 tablespoons dried cranberries

Ingredients for the cake:

6 tablespoons unsalted butter, softened

½ cup Wholesome Sweeteners’ Organic Sugar

1 cage-free egg

2/3 cup honey

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon baking soda

1 tablespoon finely chopped crystallized ginger

¾ cup sour cream

Ingredients for the whipped cream:

1 cup heavy whipping cream

3 tablespoons Wholesome Sweeteners’ Organic Sugar

Heat oven to 350 degrees F.  Place pears in large Dutch oven or pot large enough to hold them in a single layer.  Add ½ cup sugar, vanilla and enough water to cover.  Bring to a boil over medium-high heat.  Reduce heat to low; simmer 10 to 15 minutes or until pears are just tender but still remain their shape.  With slotted spoon, remove pears from poaching liquid; place on plate.  Discard poaching liquid.

Melt 2 tablespoons butter in large skillet over low heat.  Add corn syrup and brown sugar; stir until sugar is completely melted.  Pour into 10x1 ½-inch round cake pan; sprinkle with dried cranberries.  Arrange pears on mixture to form pinwheel.

In large bowl, beat 6 tablespoons butter and ½ cup sugar at medium speed 3 minutes or until light and fluffy.  Add egg; beat until completely combined.  Reduce speed to low; beat in honey until blended.

In medium bowl, whisk together flour, baking powder, ground ginger, cinnamon and baking soda.  Stir in crystallized ginger.  Add flour mixture to batter in 3 batches alternately with sour cream, beginning and ending with flour mixture.  Beat just until smooth and combined.  Spoon over pears; level with spatula.

Bake 50 to 55 minutes or until toothpick inserted in center comes out with a few moist crumbs attached.  Cool on wire rack 15 minutes.  Invert onto serving platter.  Serve warm or at room temperature.

Place all whipped cream ingredients in medium bowl.  Beat at medium-high speed until soft peaks form.  Serve with gingerbread.

Yield:  12 servings.

Per serving:  435 calories; 18.5g total fat (11.5g saturated fat); 4g protein; 66.5g carbohydrate; 75mg cholesterol; 165mg sodium; 2g fiber