Instructions: For The Gingerbread:
Butter and flour an 8-inch square cake pan.

Sift the flour, baking soda, salt, allspice, cloves and nutmeg into a medium bowl.

Cream the butter and brown sugar in a mixer bowl until light and fluffy.

Add the eggs 1 at a time, beating well after each addition. Stir in the molasses and ginger. Stir in half of the dry ingredients and the buttermilk. Add the remaining dry ingredients, stirring until combined.

Pour into the prepared pan and smooth the top.

Bake at 325 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly in the pan on a wire rack. Cut into squares. Dust with confectioners sugar.

For The Sauce:
Place the lemon strips in a large heavy nonreactive saucepan. Add the water, sugar and lemon juice.

Cook over medium heat until the sugar dissolves, stirring frequently. Add the pears.

Cook for 20 minutes or until tender. Transfer the pears to a bowl with a slotted spoon, reserving the liquid.

Simmer the reserved liquid until reduced to 3/4 Cup. Discard half of the lemon strips. Remove the remaining lemon strips to a food processor container. Add the pears and the liquid. Process until smooth.

Strain through a sieve, pressing with the back of a spoon. Stir in the Poire Williams. Serve over the warm gingerbread. May prepare ahead and refrigerate. Bring to room temperature before serving.

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