For the pears 20 pears 7 cups white wine 2 cups sugar 6 cinnamon sticks 2 tbl green cardamom small finger fresh ginger sliced For the cranberries 2 lbs cranberries 6 oz brown butter 1 Lb Brown sugar For the cobbler biscuit 1# 12 oz flour 4 oz powdered sugar 3 oz corn starch 12 oz unsalted butter 1/4 oz salt 2 oz baking powder 16 oz heavy cream 4 each extra large eggs     For the pears Peel, core and quarter pears Poach pears in white wine and enough water to cover fruit, sugar(contained in cheese cloth), cinnamon sticks, green cardamom, and ginger. For the cranberries Sauté cranberries in brown butter ( looking for a lightly browned outer shell for rich, nutty flavor). Be sure to add some of the poaching liquid, and brown sugar until cranberries no longer "pop". Arrange in attractive bowls cranberry mixture on bottom pears arraigned on top, pour on some poaching liquid. To make cobbler Fill bowl with fruits and liquid three quarters full and top with cobbler biscuit: flour. To prepare the cobbler biscuit mix powdered sugar, corn starch, unsalted butter, salt, baking powder using paddle on 20 quart mixer, and blend mix to a sand consistency. Add heavy cream, eggs, and combine until blended. Continue to work on floured surface till it is thouroughly mixed, and let rest 10 min Roll out and cut to desired shapes Top compote and bake in a 375 f degree oven until golden brown, and bubbling. Serve with maple ice cream.