Preheat oven to 350 F.
Cut the peak into 1/3 inch thick round slices. You'll need only 4 of them.
Spray the jumbo muffin pan with the coconut spray or grease well with oil.
Sprinkle 1 teaspoon of light brown sugar over muffin forms, a total of 4. Place 1 pear slices into each of 4 sugar sprinkled forms.
Transfer the pan to the oven and for 10 minutes.
Meanwhile, cream together the butter, sugar, and salt, until light and fluffy. Then beat in the eggs, one at a time, mix until combined.
In a separate bowl sift together the flour, baking powder, and ground spices.
Combine the butter mixture with the flour, mix well.
Pour in the milk and vanilla extract, stir well.
Remove the pears from the oven and let cool.
Spoon the even amount of batter over the roasted pears.
Bake for 20-25 minutes until a skewer inserted comes out clean.
Remove the mini-cakes from the oven and let cool for 4-5 minutes. Then invert onto a tray. Set aside to cool for 5 minutes.
Serve warm, topped with whipped cream.