Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 3/4 cups firmly packed light-brown sugar
  • 3 firm but ripe pears, such as Anjou
  • Juice of 1 lemon
  • 1 cup fresh cranberries
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 1 cup milk, room temperature
  • Spice Ice Cream (recipe follows)
  • 1 vanilla bean, split and scraped
  • 4 cinnamon sticks
  • 1 whole star anise (optional)
  • 2 cups milk
  • 6 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • 2 cups heavy cream, very cold
  • (makes about 1 1/2 quarts)

Method

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