Upside down pear gingerbread cake: use your favorite gingerbread recipe (I do the Silver Palate--but double it for the spring form pan). Butter the pan and sprinkle a nice layer of turbinado sugar down, then arrange thick slices of pear on the pan. Put the batter on top. Once you take it out of the oven, poke some holes in the cake and put over some lemon glaze (lemon juice and powdered sugar). Let it sink in for about an hour before carefully flipping the cake. I garnished with pomegranate seeds.