Prepare the Filling:

1. In a small mixing bowl, toss the pear with brown sugar, bourbon (if using), lemon juice, cinnamon and salt. Set aside to macerate for 10-15 minutes while you prepare the batter.

Prepare the Batter:

1. In a medium sized bowl, whisk together the flour, brown sugar, baking powder, ginger, cardamom, cinnamon, nutmeg, baking soda, and salt.
2. In a second mixing bowl, beat the milk, eggs and vanilla until combined. Add the dry ingredients, and whisk together until smooth and lump-free.

Make the Aebelskivers:

1. Set an aebelskiver pan over medium heat. Drop a ¼ teaspoon of butter into each well. Once the butter is melted and starts to foam, spoon in 2 tbsp of batter, filling each well about ¾ of the way to the top. Gently drop a piece of pear into the centre of each aebelskiver, then spoon in just enough batter to cover the pear and fill the well almost to the top.
2. Cook for about 2 minutes or until the batter starts to set around the edges, then flip each aebelskiver a quarter of the way around using a long bamboo skewer or a knitting needle. Cook until the batter on the bottom begins to set, about 30 seconds, then use the skewer to turn the aebelskivers over completely to enclose the pear and make a small ball-shaped pancake. Cook for another 30 seconds, or until the aebelskivers are golden brown and crisp all over.
3. Transfer the finished aebelskivers to a baking sheet lined with paper towel, and place in an oven to keep warm. Repeat the process with the remaining batter and pear.
4. To serve, arrange the aebelskivers on a pretty platter and sprinkle with powdered sugar.