Set the oven rack in the middle and preheat the oven to 180C. In a bowl mix the softened (but not melted) butter and the sugar. Stir well for a minute or two, till the mixture is fluffy. Add the egg and whisk for 2 more minutes. In another bowl mix the sour cream (or milk & lemon juice), honey, grated ginger and lemon zest. Add the sugar-egg-butter mixture and gently fold it in. Sift over the mixed flour, baking soda and salt. Fold them using a rubber spatula until just combined. Do not over mix the batter at this point. Pour the batter into a greased 23cm round pan. Spread evenly. Bake25 minutes or until a toothpick comes out clean. Cool the cake in the pan. Meanwhile peel, seed and slice lengthwise the pears (depending on howbig your pears are – in 12 to 16 slices each). Put them in a bowl and drizzle with lemon juice. In a wide saute pan over medium heat melt th and stir. Add the pears in a single layer and sprinkle with the remaining sugar. Reduce the heat and cook for 5-7 minutes, shaking the pan occasionally. (The time depends on how firm your pears are. Be careful not to overcook them – you need them soft, but not falling apart). When the cake is cooled and the pears are soft, arrange them on top,using tongues . Leave all the liquid in the saute pan, over medium heat. Boil the mixture while stirring until it turns a deep shade of caramel then add 3 tbsp water and the brandy (or rum essence). Simmer and stir until it slightly thickens. Whisk briskly if it separates. Drizzle over the cake. If you want the caramel sauce to be thicker, you can add to it 3 tbsp of heavy cream together with the brandy.