Pear-Ginger Upside-Down Cake with Amaretto Sabayon

Preheat the oven to 375 degrees F. Brush six 3-inch cake pans or a six-cup muffin tin with 1 tablespoon butter and lightly flour. In a small saucepan, over medium heat, bring the orange juice and ginger to a simmer. Remove from the heat and set aside to steep for 15 minutes. Strain the juice mixture into a small bowl, discarding the ginger then add the milk and brandy to the strained juice.

Heat a large skillet over medium heat. Melt 3 tablespoons butter and place the pears, cut side up, in the pan and sprinkle the pears with the brown sugar. Cook, carefully basting the pears with a spoon, until the pears become soft and golden and a caramel has formed, about 20 minutes.

TO MAKE THE BATTER: Sift the flour, baking soda, cinnamon, nutmeg and salt together in a bowl and set aside. In a stand mixer or with a hand-held mixer, cream the remaining butter and sugar together at medium speed until light and fluffy. Add the molasses and continue to mix until it is incorporated. One at a time, add the eggs, beating thoroughly after each addition. Alternate mixing the dry ingredients with the orange juice mixture, a third at a time.

Spoon in 1 tablespoon of the caramel liquid from the pears into each prepared cake or muffin pan, place a pear half over the caramel, cut side up, and pour the batter over the pears. Place the cake pans on a baking sheet and bake for 12 minutes or until a wooden toothpick inserted in the side of the cake comes out clean. Immediately invert the cakes onto a cool cookie sheet.

TO SERVE: Pour a pool of the caramel sauce on a plate. Place the cake in the sauce and spoon the Amaretto sabayon over the cake.