Instructions: Drain the pear halves, place in a large heat-proof bowl, and set aside. Combine 2 cups water, 1 cup sugar, and lemon juice in a medium saucepan. Scrape in the vanilla seeds; reserve pod for another use. Bring mixture to a boil. Remove syrup from heat, and pour it over the pears in the bowl. Place a piece of wax paper on top of the pears; if the paper alone isnt enough to submerge the pears in the syrup, place a plate on top of paper. Cover bowl with plastic wrap, and refrigerate overnight.

Cut the figs into 1/4-inch cubes, and place them in a small saucepan. Cover with water, and bring water just to a boil. Transfer figs and water to a heat-proof container, cover, and refrigerate overnight.

Bring 6 tablespoons water and 1/3 cup sugar to a boil in a small saucepan. Remove from heat, and let cool. Stir in 4 1/2 tablespoons Poire William. Store soaking syrup, refrigerated, in an airtight container.

Using a slotted spoon, transfer 4 soaked pear halves to the jar of a blender or the bowl of a food processor. Puree, and set aside. Prepare an ice bath. Bring the milk to a boil.

Meanwhile, whisk the remaining 1/2 cup sugar and egg yolks together in a heavy-bottomed two-quart saucepan. Whisking constantly, drizzle in about one-third of the boiling milk. Once the yolks have tempered, whisk in the rest of the milk in a slow, steady stream. Place the saucepan over medium heat, and, stirring constantly with a wooden spatula or spoon, cook until an instant-read thermometer registers 180 degrees, less than 5 minutes. (Alternatively, you can stir the cream, and then draw your finger down the spatula or the bowl of the wooden spoon-if the cream doesnt run into the track youve created, its done. The cream will not thicken much.) Immediately remove pan from heat, and allow cream to rest 2 minutes. Strain into a small bowl, and stir in the remaining 2 tablespoons Poire William.

Place 1/3 cup cold water in a small saucepan, and sprinkle the gelatin over the top. Allow to sit until softened. Cook over low heat until the gelatin dissolves. Stir gelatin into Poire William cream, and then gently stir in the reserved pureed pears. Set bowl in the ice bath, and, stirring occasionally, chill the pear filling to about 70 degrees.

In a chilled bowl, whip the heavy cream until it holds medium-firm peaks. Using a rubber spatula, fold the whipped cream gently into the pear filling. Drain 6 pear halves, and pat dry between paper towels; cut into 1/2-inch cubes. Drain and pat dry the cubed figs. Mix the pears and figs together in a medium bowl.

Place a piece of parchment paper on a cardboard cake round. Center an 8 3/4-inch dessert ring on top of round; butter the inside of the ring. Cut the bands of ladyfingers in half lengthwise, and fit the halves around the interior of the ring, making certain that the biscuits flat sides face in; a piece of band will remain.

Fit a ladyfinger disk into the bottom, forming a base. Brush ladyfinger disk and band with reserved soaking syrup, thoroughly moistening cake. Spoon enough filling into the biscuit-lined ring to form a layer that comes about halfway up the ladyfinger band, and smooth with a spatula. Cover with the cubed fruit. Place another layer of filling, on top, this time coming almost to the top of the ring; smooth with spatula. Place the second ladyfinger disk on top, and moisten with soaking syrup. Cover disk with a thin layer of filling; chill the assembled cake 2 hours.

Remove dessert ring, keeping the cake on the cardboard round for maneuverability. Drain and slice the remaining pear halves and fresh figs, if using, from blossoms to stems, and decorate the cake. Serve.

This recipe yields one 9-inch cake.

Yield: 1 nine-inch cake

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