For cakes: Preheat oven to 350 degrees. Generously coat 6 mini-Bundt® pans* with vegetable cooking spray. In large bowl, cream sugar and butter with electric mixer, about 5 minutes. On low speed, beat in egg, then pear and ginger. Sift together flour, cinnamon, baking powder, baking soda, and allspice. Add flour mixture in three additions, alternating with buttermilk. Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool in pan 5 minutes. Turn out onto wire rack. Serve warm or at room temperature.

Makes 6 mini-bundt pan loafs or 9 (2 1/2-inch) muffin pan cups

For sauce: Place pear slices in bowl and toss gently with lemon juice; set aside. In small saucepan combine water, honey and ¼ cup brandy. Bring to a boil then reduce heat and simmer 2 minutes. Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy.

To serve, place cakes on small plates. Arrange three pear slices on each plate. Top with figs, dividing evenly. Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake on each plate.