Preheat oven to 350 degrees.
Generously coat 6 mini-bundt® pans, or 9 (2 1/2-inch) muffin pan cups, with vegetable cooking spray.
Core pears and cut into 18 (1/2-inch) slices.
In large bowl, cream sugar and butter with electric mixer. On low speed, beat in egg, then pear and ginger.
Combine flour, cinnamon, baking powder, baking soda and allspice. Add flour mixture in three additions, alternating with buttermilk.
Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean.
Cool 5 minutes. Turn out onto wire rack.
Serve warm or at room temperature.
While cakes bake, prepare sauce.
Place pear slices in bowl and toss gently with lemon juice; set aside.
In small saucepan combine water, honey and 1/4 cup brandy. Bring to a boil then reduce heat and simmer 2 minutes.
Add figs and simmer 3 minutes. Stir in pear slices.
Remove from heat and stir in remaining 1 tablespoon brandy.
To serve, place cakes on small plates. Arrange fruit on each plate, dividing evenly. Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake.
Makes 6 mini bundt cakes, or 9 muffin-size cakes.