-For the syrup, in a small saucepan combine the following…¼ cup brown sugar, 2 TBS white sugar, 1 TBS butter and 1 TBS water.

-Stir together over low heat until butter melts, then pour the syrup into a 8 x 8 glass baking dish.

-Peel, core and slice enough Asian pears so that you have about 1 heaping cup.

-Arrange on top of the syrup.

-Stir together then set aside the following…1 cup flour, ½ cup whole wheat flour, 1 tsp baking soda, 1 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground allspice and a big pinch of salt.

-In a mixing bowl beat together 1/3 cup softened butter and ½ cup brown sugar until light and fluffy.

-Add in 2 eggs and beat another minute.

-Measure ½ cup molasses or honey and ½ cup buttermilk.

-Take turns adding the molasses/honey and buttermilk into the batter until all is incorporated.

-Spoon the batter over the pears in the baking dish.

-Bake 30-35 minutes until a toothpick inserted in the cake comes out clean.

-Let cool about 5 minutes then turn onto a platter.

-Serve warm or cold with whipped cream.