Candied Pear and Ginger Tarte Tatin

8 servings. Poire Williams Whipped Cream (see recipe) Position rack in lowest third of oven and preheat to 400. Peel, halve and core pears. Cut 2 inches off stem end of one half Cook 1/2 cup sugar with butter and ginger syrup in 9 1/2- to 10-inch-diameter cast-iron skillet with 1 3/4-inch-high sides over medium heat until caramel color, stirring frequently, about 8 minutes. Remove pan from heat. Arrange pear halves atop caramel cut side up with tips pointing toward center. Place trimmed pear piece in center. Sprinkle minced ginger over pears. Top with pastry, pressing edges gently around pears. Brush pastry with water. Sprinkle remaining 2 tablespoons sugar over. Cut 5 slits in pastry, spacing evenly. Bake until pastry is deep golden brown and caramel is deep golden brown and slightly thickened, about 35 minutes. Transfer skillet to stove top and cook mixture over high heat until caramel bubbling up pan sides is deep amber and very thick, 3 to 4 minutes. Remove skillet from heat. Let stand 2 minutes. Place 10-inch diameter springform pan bottom atop pastry, then cover with large round heatproof plate. Carefully invert tart onto plate. Serve with whipped cream. Note: Stem ginger in syrup is available in the gourmet section of many supermarkets and in specialty foods stores. POIRE WILLIAMS WHIPPED CREAM Makes about 2 cups 1 cup chilled whipping cream 2 tablespoons poire Williams (clear pear brandy) 1 tablespoon sugar Using electric mixer, whip cream, brandy and sugar to soft peaks.