Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Melt 3 tablespoons unsalted butter in 12-inch cast-iron skillet over medium heat. Add 3½ pounds ripe but firm Bosc pears (peeled, halved, cored, and sliced lengthwise ¼ inch thick), ½ cup packed (3½ ounces) light brown sugar, 2 tablespoons lemon juice, ¾ teaspoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon table salt, and ⅛ teaspoon pepper and stir gently to coat. Once sugar is mostly dissolved and mixture begins to bubble, reduce heat to low, cover, and cook until pears are softened, about 5 minutes. Stir 3 tablespoons heavy cream, 2 tablespoons all-purpose flour, and 1½ teaspoons grated lemon zest together in bowl until no lumps remain, then gently stir into pears in skillet. Cook until sauce has thickened, about 1 minute. Remove skillet from heat.
Meanwhile, whisk ¼ cup (1¾ ounces) granulated sugar, 1½ teaspoons baking powder, remaining 1½ cups flour, and remaining ¾ teaspoon salt together in medium bowl. Stir in remaining 1 cup heavy cream and 5 tablespoons melted butter until dough forms.
Using spoon, drop 1½-inch pieces of dough evenly over hot pear mixture in skillet. Transfer skillet to oven. Bake until biscuits are golden, 15 to 20 minutes. Let cool on wire rack for 10 minutes. Serve.