| | 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. |
| | 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 |
| | CREAM |
| 1 | c | Heavy or whipping cream |
| 2 | tb | Powdered sugar |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Ground ginger |
