Pear and Almond Cakes

For Pears: Combine first 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Add pears and bring to boil; reduce heat and simmer uncovered until pears are tender, turning occasionally about 30 mins. Using slotted spoon, transfer pears to platter. Boil liquid in saucepan until reduced to syrup about 10 minutes. Reserve syrup

For Cake: Position rack in center of oven, preheat to 375. Butter six 1 1/4 cup ramekins. Melt 3/4 cup butter in heavy small saucepan over medium heat; cook until butter is golden brown, stirring often about 4 minutes. Cool slightly.

Combine sugar, flour and almonds in processor; blend until almonds are finely ground. Transfer mixture to medium bowl. Whisk in baking powder. Add browned butter and corn syrup; stir until mixture begins to clump together. Add egg whites, whisk until well blended.

Place 1 pear, stem end up, in center of each ramekin. Spoon scant 1/2 cup batter around pear in each. Bake until cake is golden brown around edges and tester inserted into cake near center comes out with a few moist crumbs attached. About 25 minutes. Brush pears with syrup. Serve warm with ice cream.