Hi Ronnie Hope this will help you.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Gingerbread with Portpoached Pears
 Categories: Desserts, Fruits, Cakes, Sauces
      Yield: 8 Servings
 
MMMMM---------------------------PEARS--------------------------------
    1/4 c  Fresh lemon juice
      8 lg Firm but ripe pears w/ stems
      4 c  Ruby Port
      2 c  Sugar
     15    1/8"-thick slices peeled
           -fresh ginger
      2    Cinnamon sticks
      1    Vanilla bean, split length.
MMMMM----------------------------CAKE---------------------------------
    1/4 c  Finely chopped peeled
           -fresh ginger
  2 1/2 tb Sugar
  2 2/3 c  All-purpose flour
  1 1/4 ts Baking soda
      1 tb Ground ginger
      2 ts Ground cinnamon
    3/4 ts Dry mustard powder
    1/4 ts Ground cloves
      1 c  Unsalted butter, room temp.
    3/4 c  Firmly packed dk brown sugar
    1/3 c  Unsulfured (light) molasses
    1/3 c  Strong brewed coffee
      4 lg Eggs, room temp
      1 c  Buttermilk, room temperature
MMMMM---------------------------CREAM--------------------------------
      1 c  Heavy or whipping cream
      2 tb Powdered sugar
    1/2 ts Vanilla extract
    1/4 ts Ground ginger
 
  FOR PEARS: Add lemon juice to large bowl of cold water.  Peel pears,
  leaving stems intact.  Use melon baller to remove core through bottom
  end. Add pears to bowl of water. Bring Port, sugar, ginger, cinnamon
  sticks and vanilla bean to boil in heavy large Dutch oven over high
  heat, sturring until sugar dissolves. Reduce heat to medium-low and
  simmer syrup 10 minutes.  Drain pears and add to syrup. Simmer until
  tender, turning frequently, about 20 minutes. Using slotted spoon,
  transfer pears to large container and stand upright. Boil syrup until
  reduced to 1 3/4 cups, about 18 minutes.  Pour syrup over pears.
  Cover and chill. (Can be prepared 1 day ahead.) FOR CAKE: Position
  reack in center of oven and preheat to 350F. Butter 9x13x2-inch pan.
  Dust pan with flour; tap out excess. Mix chopped ginger and 2 1/2
  tablespoons sugar in small bowl. Let stand until syrup forms,
  stirring frequently, about 30 minutes. Mix flour, baking soda, and
  spices in medium bowl.  Using electric mixer, beat butter and brown
  sugar in large bowl until fluffy.  Add molasses, coffee and chopped
  ginger mixture and beat until blended (mixture may look curdled). Add
  eggs 1 at a time, beating well after each addition.  Reduce speed to
  low. Add dry ingredients alternately with buttermilk, beginning and
  ending with dry ingredients and beating after each addition until
  just blended. Transfer bater to prepared pan. Bake until tester
  inserted into center comes out clean, about 30 minutes.  Transfer to
  rack and cool in pan. (Can be prepared 8 hours ahead.  Cover and let
  stand at room temperature.) FOR CREAM: Beat whipping cream, powdered
  sugar, vanilla extract and ground ginger in large bowl until firm
  peaks form.  (Can be prepared 3 hours ahead.  Cover and refrigerate.
  Rewhip if necessary.) Cut gingerbread into 2 1/2 inch squares.  Place
  1 cake square and 1 pear on each of 8 plates. Spoon some syrup over
  each pear.  Spoon dollop of whipped cream alongside.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Pears with Spicy Yam Topping
 Categories: Desserts, Vegetables
      Yield: 6 Servings
 
      4    Bosc pears
      6 tb Butter or margarine
      1 cn Cut yams (16 oz.),drained
    1/2 ts Orange peel, grated
    1/8 ts Ground cinnamon
        ds Salt
      2 tb Brown sugar, packed
 
     Pare, core and slice 1 pear; saute in 4 tb. butter or margarine
  for abt. 10 min.  Puree in food processor or blender with yams,
  orange peel, cinnamon and salt. Halve and core the remaining 3 pears.
  
     Place pears, cut side up, in a buttered shallow baking dish. Pipe
  about 1/4 cup yam mixture into center of each pear healf, using a
  pastry bag with large star tip.  Dot each with about 1 tsp. butter or
  margarine.
  
     Sprinkle each with 1 tsp. brown sugar.  Bake, uncovered, in
  preheated 350 F. oven for about 30 minutes or until pears are tender.
  Serve as dessert or as a side dish with roast beef or pork.
  
     NOTE:   Yam mixture may be mounded into the center of pear halves
  with a soup spoon or ice cream scoop.
 
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
---------------