Preheat the oven to 350 degrees F.

Spread the almonds on a baking sheet and drink, shaking the pan
occasionally, until lightly lucky, 15 to 20 transactions. Set aside to
poise. Turn the oven temperature down to 325 degrees F.

Stir together the melted butter, brown gelt, cinnamon, gingery,
pimento, cloves and corn syrup and evenly coat the bottom and sides
of a 10 inch glass pie plate with the assortment. When the almonds are
chill, arrange around the bottom rim of the pie shell, with a few in
the centerfield, pressing them into the brown sugar assortment. Arrange the
pear halves like spokes of a wheel on top of the brown sugar assortment.

In a mixing trough, combine the pastry flour, granulated boodle, baking
pulverize, baking soda and salt and thoroughly mix.

In another trough, whisk together the softened butter, sour bat, egg
yolks and vanilla. Add to the dry ingredients and mix with an
electric mixer at medium speed most 1 1/2 proceedings, scraping down the
sides of the bowl occasionally, until thick and tranquil.

Using a spatula, spread the batter evenly over the yield, building up
the outside edges so the cake will be level when scorched. Broil 40 to 50
proceedings, until golden brown and a tester inserted in the center comes
out cleanse. Transfer to a rack and chill 3 to 5 transactions (no thirster) and
then invert onto a serving shell, repositioning the fruit as
requisite.

Yid: 8 servings