A lovely Autumnal dessert featuring pear halves in a pecan caramel, with spiced ginger cake below. This is presented as an 'upside down' cake, simply warm the cake gently, place the serving dish over the foil tin and invert the tin. The cake will land the right way up with the caramel coming down the edges. Serve warm with cinnamon spiced cream or vanilla custard. Serves 10 - 12. Contains nuts, dairy & gluten. Suitable to freeze.